Italian Spinach Torta

Name: Italian Spinach Torta
Prep time: 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Italian
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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

5 Ratings

1 Reviews

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.

By Pillsbury Kitchens

Updated January 6, 2010

Make With

Pillsbury Pie Crust

Bake-Off® Contest 33, 1988

Larry Elder
Charlotte, North Carolina

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.