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5

Italian Spinach Torta

Prep 15 min
Total 1 hr 15 min
Ingredients 8
Servings 12

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

Bake-Off® Contest 33, 1988

Larry Elder

Charlotte, North Carolina

Ingredients

Crust

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

Filling

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

cup ricotta cheese

1/2

cup grated Parmesan cheese

1/4

to 1/2 teaspoon garlic salt

1/4

teaspoon pepper

egg, separated

teaspoon water

Steps

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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.