SPINACH TORTA RUSTICA
A rustic Italian tart made with a buttery yeast dough and a spinach ricotta filling.
Provided by LIz Berg
Categories Bread
Time 2h50m
Number Of Ingredients 18
Steps:
- To prepare the torta dough, sprinkle yeast over warm water in the bowl of a stand mixer fitted with the paddle attachment.
- Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
- Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time.
- Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour.
- Make filling while the dough rises. To make the filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
- In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper, and nutmeg. Add spinach mixture.
- Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8-inch circle. Fit into the bottom of an 8-inch springform pan.
- Spread evenly with filling. Roll the rest of the dough into a 9-inch square.
- Cut the square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
- Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of the dough with an egg beaten with water. Sprinkle with the remaining Parmesan cheese.
- Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.
Nutrition Facts : Calories 351 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 slice, Sodium 466 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPINACH TORTA
This is one of those dishes that can be cut into small squares and served at a buffet or served as a meatless dinner along with a salad (which is what I did tonight!) It's very rich, so a little goes a long way..... Sooooo good!
Provided by Joanne Bellezza-Loughlin
Categories Vegetable Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
- 2. Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
- 3. Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
- 4. Add the spinach mixture to the onions and mix well.
- 5. Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
- 6. Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
- 7. Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.
ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
SPINACH TORTE
I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.
Provided by Jac8136
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400°F.
- Heat oil in skillet large enough to hold spinach.
- Saute garlic and onion in skillet over medium heat until golden.
- Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
- Drain in colander.
- Meanwhile, beat eggs until frothy.
- Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
- In a small saucepan,melt butter.
- Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
- Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
- Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
- Evenly spread out spinach mixture onto the top.
- Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
- Place on buttered baking sheet seam side down.
- Bake immediately in oven 25 minutes.
- To serve, slice in one inch interval diagonally.
Nutrition Facts : Calories 570.6, Fat 30.5, SaturatedFat 11.1, Cholesterol 136.2, Sodium 638.6, Carbohydrate 60.6, Fiber 4.9, Sugar 2.3, Protein 14.6
SPINACH-CHEESE TORTE
This warm and creamy dip-style recipe with spinach, artichoke and roasted peppers makes the perfect centerpiece for your party appetizer table.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield Makes 28 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
- Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
- Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPINACH LOAF
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the eggs and milk in a large bowl. Add the bread and stir to combine.
- Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
- Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
SPINACH-RICE TORTA SQUARES
Make and share this Spinach-Rice Torta Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
- Tilt dish to coat with the crumbs, and tap out the excess.
- Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
- Heat oil in a large nonstick skillet over medium heat; add in the onions.
- Stir/saute 6 minutes or until the onions are tender.
- Add in the garlic; stir until it gives off its aroma, about 1 minute.
- Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
- In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
- Spread mixture in the baking dish; sprinkle remaining parmesan on top.
- Bake until the torta feels firm when pressed in the center, about 45 minutes.
- Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
- Arrange on a serving platter; serve at room temperature.
Nutrition Facts : Calories 270.7, Fat 14.8, SaturatedFat 6.3, Cholesterol 232.4, Sodium 665.8, Carbohydrate 17.4, Fiber 3.7, Sugar 2.3, Protein 18.4
SPINACH, CHEESE & ONION RICE TORTE
Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully
Provided by Angela Nilsen
Categories Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Wash the spinach and put it in a large saucepan with just the water that clings to its leaves. Heat for 1-2 mins until gently wilted, then tip into a colander and allow to cool. Once cool, squeeze out the excess water and chop finely.
- Heat the oil in a frying pan and gently cook the onion for about 5 mins until softened. Stir in the garlic and chilli flakes, and cook for 1 min more. Tip into a bowl, add the spinach, courgettes, rice and cheese, and toss together.
- Beat the 2 large eggs with the mustard, a pinch of salt and a good grinding of black pepper. Add to the spinach mixture and mix well. Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.
- Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.
- Place the tin on the preheated baking tray and bake for 10 mins, then reduce the temperature to 160C/140C fan/gas 4 and bake for a further 30 mins until the pastry is golden. Leave to cool for 10 mins before cutting into squares.
Nutrition Facts : Calories 631 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
SPINACH AND CHEESE TORTA
Spinach, cheese, and roasted red peppers--what could be yummier? ZWT 3: Mexican/SW/Tex-Mex (cheeses and tortillas)
Provided by lucid501
Categories Lunch/Snacks
Time 43m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Spray a 9-in round cake pan with cooking spray.
- Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
- Microwave on high until the spinach starts to wilt, about 2 minutes.
- Let stand until the spinach wilts completely, about 5 minutes.
- Uncover and let cool.
- Squeeze the spinach to remove the excess liquid; chop coarsely.
- Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
- To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
- Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
- Bake about 20 minutes or until firm.
- Remove the torta from the oven and increase the heat to broil.
- Broil 5 inches from heat until just browned on the top, about 1 minute.
- Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.
Nutrition Facts : Calories 273.6, Fat 17.6, SaturatedFat 9.3, Cholesterol 254.7, Sodium 1868, Carbohydrate 10.1, Fiber 2.5, Sugar 2.4, Protein 20
SPINACH QUICHE BITES
These tasty tidbits make pretty party food, and your kids will love eating their veggies because they'll have their own little tarts!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
- Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. Drain on paper towels. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
- Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture. Add onions and spinach; mix well. Divide mixture evenly among crust-lined cups.
- Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife. Serve warm or cool. Store in refrigerator.
Nutrition Facts : Calories 125, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 190 mg
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5/5 (1)Category BreakfastCuisine ItalianTotal Time 1 hr 10 mins
- Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 10-inch springform pan or 9-inch glass pie pan. Spread mustard over bottom of crust. Bake at 450°F. for 9 to 11 minutes or until crust is light golden brown. Reduce oven temperature to 350°F.
- Meanwhile, melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook 5 to 7 minutes or until onion is crisp-tender, stirring frequently. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well.
- Beat eggs in large bowl until well blended. Add spinach mixture and cheese; mix well. Spoon filling evenly into partially baked shell. Sprinkle pine nuts evenly over top, pressing in slightly.
- Bake at 350°F. for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes before serving.
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