TORTA PASQUALINA
For this version of the savory Italian Easter pie that originated in Liguria, I scaled down the traditional 33 layers of flaky olive oil crust to 12, as many modern cooks do. The filling is made with a combination of Swiss chard and baby spinach that I braise until dry -- it lets me skip the steps of blanching, squeezing and sauteing. I add a little yogurt to the ricotta to mimic the flavor and texture of tangy prescinseua cheese, often used in the torta but unavailable in the United States. Don't be afraid of the 12-layer crust! It's easier than you think and much more forgiving than regular pie dough.
Provided by Food Network Kitchen
Time 7h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour.
- For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
- Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
- Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
- Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.)
- Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
- Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
- Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
- Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.
SPINACH RICOTTA TORTA
we love spinach and this easy torta is easy to get on the table. i've included the recipe for a yeasted olive oil pastry that you can make a day ahead or keep on hand in the freezer. it's great for a crowd. also feel free to add mushrooms, roasted peppers or whatever calls to you.
Provided by stephanie tate @state
Number Of Ingredients 20
Steps:
- Roll three-quarters of the pastry into a 15x19 rectangle. Fit the pastry in an oiled half sheet pan. Shape a lip around the edge and set aside.
- Bring a large pot of salted water to boil. Add spinach and then almost immediately remove to a bowl of ice water. Drain and chop.
- Heat oil in a large skillet over medium heat and add red onion. Allow to cook until soft. About 5 min. Add garlic and cook until fragrant. About 1 min.
- Beat egg in a large bowl. Beat in ricotta. Stir in the spinach, onions, cheeses and seasonings.
- Spread over the pastry dough. Lattice the remaining pastry dough and brush with egg wash.
- Bake in pre-heated 375 degree oven for 30 minutes or until golden.
- For the pastry dough - dissolve yeast in water and then add sugar. Allow to sit for about 5 minutes or until creamy.
- Beat in egg and olive oil.
- Combine flours and salt and then stir into the yeast mixture. I do this by hand with bowl and a wooden spoon. If you have a mixer use the paddle. Work the dough until it's a cohesive mass, add flour as you need to.
- Knead the dough on a lightly floured surface until smooth. Be careful to not overwork the dough.
- Shape into a ball and place into a lightly oiled glass bowl. Cover tightly with plastic wrap and allow the dough to rise for about one hour or until doubled in size.
- On a lightly floured surface gently knead the dough a couple of times and then cut into 2 pieces. Cover loosely and allow to rest for 5 minutes. Roll-out according to your recipe needs.
SPINACH AND RICOTTA TART
Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.
Provided by sassafrasnanc
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
- Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
- Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
- May be served hot or room temperature.
Nutrition Facts : Calories 516.4, Fat 38.6, SaturatedFat 19.6, Cholesterol 192.4, Sodium 701.4, Carbohydrate 23.2, Fiber 4.2, Sugar 1.9, Protein 21.5
ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
BAKED SPINACH RICOTTA TART
Provided by Food Network
Yield 8 slices
Number Of Ingredients 14
Steps:
- Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours. To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl. Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal. Work in the ice water until the dough holds together. Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour. Lightly flour a clean work surface and roll the dough into a 16inch disk. Place the rolled out dough into a 10- by 2 1/2-inch deep cake pan or springform mold. Pressing with your fingertips, flute the top edges of the dough. Place in the freezer and chill thoroughly, about 30 minutes. In a medium skillet, heat 1 tablespoon of the olive oil over high heat and saute the spinach, stirring constantly until wilted, about 2 minutes. Season with 1/4 teaspoon salt and half the pepper. Place the cooked spinach in a colander and drain. Chop fine and reserve. In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent. Add the marjoram and prosciutto. Stir and cook an additional 2 minutes. Set aside. In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto. Season with the nutmeg and remaining salt and pepper. Set aside. Line the tart shell with aluminum foil and fill with dried beans or pastry weights. Bake for 12 to 15 minutes, until the dough is set. Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown. Lower the oven temperature to 375 degrees. Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of' the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown. Let rest for 15 to 20 minutes, slice into wedges, and serve.
SPINACH & RICOTTA PENNE
Enjoy this filling vegetarian pasta supper packed with nutritious greens and creamy ricotta. It's healthy, low in calories and full of fibre and vitamin C.
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions until al dente, about 12 mins.
- Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
- Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.
Nutrition Facts : Calories 422 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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TORTA PASQUALINA RECIPE: HOW TO MAKE ITALIAN EASTER PIE
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- Wash your spinach really well, then steam them until cooked, then drain them well and set aside.
- Let it cook so the garlic delicately infuse the oil, then remove the garlic and add the spinach to the pan: cook for a minute to allow the spinach to soak up the garlicky flavor (make sure they don't turn crispy), then quickly blitz them in a food processor to turn them into a smooth paste.
- In a large bowl, pour your ricotta, then add the spinach, one egg, parmesan, salt and nutmeg and mix really well, until you get a smooth cream.
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- Heat the olive oil in a large pan and add the onion, saute it for about 5 minutes until softened and translucent.
- Add the garlic and cook for about 1 minute until fragrant then add the spinach. Saute the spinach, stirring often until just wilted and no more. Transfer the cooked spinach and onion to a wooden cutting board or bowl and let it cool.
- Once cooled roughly chop the spinach mixture into small pieces. Put it in large mixing bowl with the ricotta (500g/2 cups), 1 large egg, parmesan cheese (1 cup), pinch of nutmeg and a good pinch of salt and pepper.
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