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Italian Spinach Torta

(4)

2 reviews

15 min prep time
1 hr 15 min total time
8 ingredients
12 servings

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With its fetching lattice top, this tart makes an excellent party appetizer. Thanks to refrigerated pie crust, you can prepare it in 15 minutes.

Bake-Off® Contest 33, 1988

Larry Elder

Charlotte, North Carolina

Ingredients

Crust

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1: box (9 oz) frozen spinach, thawed, squeezed to drain

1: cup ricotta cheese

1/2: cup grated Parmesan cheese

1/4: to 1/2 teaspoon garlic salt

1/4: teaspoon pepper

1: egg, separated

1: teaspoon water

Steps

1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
2 Place oven rack in lowest rack position; heat oven to 400°F. In medium bowl, mix spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk until well blended; spread evenly in crust-lined pan.
3 To make lattice top, cut remaining pie crust into 3/4-inch-wide strips; arrange in lattice design over spinach mixture. Trim and seal edges. In small bowl with fork, beat egg white and water; gently brush over lattice.
4 Bake on lowest oven rack 45 to 50 minutes or until dark golden brown. If necessary, cover torta with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes; remove sides of pan.

1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
2 Place oven rack in lowest rack position; heat oven to 400°F. In medium bowl, mix spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk until well blended; spread evenly in crust-lined pan.
3 To make lattice top, cut remaining pie crust into 3/4-inch-wide strips; arrange in lattice design over spinach mixture. Trim and seal edges. In small bowl with fork, beat egg white and water; gently brush over lattice.
4 Bake on lowest oven rack 45 to 50 minutes or until dark golden brown. If necessary, cover torta with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes; remove sides of pan.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 18%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 310mg; 13%
Total Carbohydrate: 18g; 6%
Dietary Fiber 0g 0% Sugars 0g
Protein: 6g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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