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Italian Spinach Torta

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Italian Spinach Torta
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 12
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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.
By Pillsbury Kitchens
Updated Jan 6, 2010
Bake-Off® Contest 33, 1988
Bake-Off® Contest 33, 1988
Larry Elder
Charlotte, North Carolina

Ingredients

Crust

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.

Nutrition Information

200 Calories, 11g Total Fat, 6g Protein, 18g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
310mg
13%
Potassium
80mg
2%
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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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