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Torta Rustica With Ricotta and Spinach

Torta-Rustica-With-Ricotta-and-Spinach

Torta Rustica With Ricotta and Spinach – Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that’s traditionally baked for Easter in Southern Italy.

Torta Rustica With Ricotta and Spinach – This version includes greens (either spinach or chard) for color and freshness.

Torta Rustica With Ricotta and Spinach – The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you’re looking for a similar savory bite.

Torta Rustica With Ricotta and Spinach – The crust, adapted from Nancy Harmon Jenkins’s 2007 cookbook, “Cucina del Sole,” is sturdy and slightly sweet, which makes a nice contrast to the salty filling.


Torta-Rustica-With-Ricotta-and-Spinach-recipe

Torta Rustica With Ricotta and Spinach Recipe


Make the dough: In a food processor, pulse together the flour, sugar and salt.

Add butter and pulse until the mixture forms lima bean-size pieces.

Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.

Add egg, egg white and lemon zest, and pulse after each addition.

If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture.

Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together.

You may not need all the liquid. The dough should be moist, but not wet.

Turn dough out onto a lightly floured surface, and gather and press it into a ball.

Divide into 2 portions, one slightly larger than the other, and shape into disks.

Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

When ready to bake, heat oven to 375 degrees.

Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.

In a large skillet, heat oil over medium-high heat.

Add spinach and cook until wilted, about 2 minutes. Stir in gar


Torta Rustica With Ricotta and Spinach Dough Ingredients


2 ½ cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
¼ teaspoon fine sea or table salt
¾ cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar


Torta Rustica With Ricotta and Spinach Filling Ingredients


3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
½ teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
½ cup/4 ounces ham, diced (optional)
½ cup chopped parsley
1 ½ teaspoons freshly ground black pepper
⅛ teaspoon red-pepper flakes, plus more as needed
⅛ teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)


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