This spectacular Spinach Torta Rustica is an Italian spinach tart with spinach ricotta filling encased in buttery yeast bread. A savory “pastry, ” it’s just like a Pizza Rustica that’s regularly served on Easter Sunday.
This Tacky Stuffed Bread is far thicker than both a pizza or American tart, however is a scrumptious addition to a vacation meal or eaten as a easy, comforting entree!
Why You Should Make
- This savory Easter pie is a beautiful addition to any meal!
- A Torta Rustica is a basic Italian Easter recipe, so why not add it to your Easter menu??
- The tender bread, ricotta, and spinach filling plus the gorgeous lattice topping make a stupendous presentation it doesn’t matter what the event.
Invoice’s Aunt Alice shared this spinach tart recipe with me once we first moved to Indianapolis. Alice’s first query to me once we met (on my second date with Invoice) was, “Do you wish to cook dinner?” I believe my reply sealed her approval. We bonded that day at a university soccer recreation…primarily as a result of neither considered one of us paid a lot consideration to something however the clock. Effectively, I assumed I’d misplaced this recipe, however discovered the splattered copy folded in my recipe field.
Ingredient Notes
- Pantry Staples – Salt, Flour, Butter, Olive Oil, Eggs, Butter
- Dry Lively Yeast – Examine the expiration date
- Honey
- Frozen, chopped Spinach – Thaw and squeeze out all of the moisture
- Contemporary Nutmeg – Use a grater for only a pinch or use floor nutmeg
- Yellow Onion
- Ricotta Cheese – Use Entire Milk Ricotta
- Grated Parmesan Cheese – Use actual Parmigiano Reggiano, not the inexperienced can.
The way to Make
This yeast dough is delicate and buttery, like a brioche. Not the simplest to chop and weave, however that’s what makes it look rustic. And the spinach filling is beneficiant and scrumptious, a pleasant distinction to the tender bread. Listed here are the steps to make this spinach bread:
- First, make the yeast dough. Double-check to verify your yeast has not expired by checking the date on the packaging.
- Professional-Tip: In case your yeast packet or jar is close to its expiration time, you may go forward with step one on this recipe to see if it’s nonetheless alive and lively. Sprinkle the yeast over heat water and add the honey. If the combination doesn’t begin to bubble or foam and provides off a yeasty aroma, don’t proceed with the recipe till you buy new yeast.
- PRO-Tip: Proof your dough in a heat spot in your kitchen, 85º is the optimum temperature. For those who attempt to drive your dough to rise by inserting it in a warmer setting, the ensuing bread you bake will rise, fall, and collapse.
- Whereas the dough is proofing, make your filling.
- Be sure your spinach may be very dry. Drain the surplus liquid, then squeeze the spinach to take away as a lot water as attainable.
- PRO-Tip: Use your arms or a potato ricer to take away extra liquid from the spinach.
- Saute the garlic and onion till delicate, combine within the spinach. Combine the remainder of the filling components in a bowl, then mix with the spinach combination.
- When the dough has doubled in measurement, punch it down and divide it into two items, one barely greater than the opposite.
- Roll the bigger piece right into a spherical that can match within the backside of your springform pan. Roll the second piece right into a 9-inch sq. and lower into 9-10 strips.
- To place the spinach bread collectively, prime the dough within the backside of the pan with the spinach combination, then weave the strips on prime of the spinach to make a lattice sample, going over and underneath with every strip. Tuck the ends down across the filling.
- Brush the highest with egg wash and sprinkle with Parmesan if desired.
- Bake as directed and serve heat or at room temperature.
Continuously Requested Questions
Since there may be an egg and ricotta within the filling, this spinach bread must be saved within the fridge, coated with plastic wrap. To serve, carry the bread to room temperature or gently heat it.
Each are rustic tarts, however a pizza rustica usually has a thinner, flaky crust, and extra of a quiche-like filling. Pizza rustica is also called an Easter pie. Torta rustica is extra of a broad time period, and pizza rustica may very well be thought of a subcategory of the torta rustica.
Sure, be happy so as to add some shredded cheese to the filling. I’d counsel Mozzarella to maintain with the Italian theme, however Monterey Jack or Cheddar would even be scrumptious. However don’t omit the ricotta because it’s key to assist bind the filling.
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Components
Torta dough:
- 1 bundle lively dry yeast
- ¼ cup heat water (105-115º)
- 1 tablespoon honey
- ½ teaspoon salt
- 2 cups flour
- 2 eggs
- ½ cup butter (one stick), at room temperature
Filling:
- 1 10-ounce bundle of frozen, chopped spinach, thawed and squeezed dry
- 2 tablespoons of olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 egg yolk
- 1 cup ricotta cheese
- ½ cup plus 2 tablespoons Parmesan cheese
- ½ teaspoon salt
- A couple of grinds of black pepper
- A couple of grates of recent nutmeg or a pinch of floor nutmeg
- 1 egg, crushed with 1 teaspoon water
Directions
- To arrange the torta dough, sprinkle yeast over heat water within the bowl of a stand mixer fitted with the paddle attachment. ¼½
- Add honey and let stand for five minutes. Combine in salt and ½ cup flour. Beat for about 3 minutes on medium pace.
- Beat within the eggs, separately, till clean. Step by step beat within the remaining 1 ½ cups flour to make a delicate dough. Beat in butter, one tablespoon at a time.
- Place dough in a greased bowl and let rise in a heat place until doubled in measurement, about 1 hour.
- Make filling whereas the dough rises. To make the filling, saute onion in olive oil until delicate and flippantly browned. Stir in garlic and cook dinner for lower than a minute. Combine in spinach and take away from warmth.
- In a medium bowl, beat the egg yolk. Combine in ricotta, ½ cup Parmesan, salt, pepper, and nutmeg. Add spinach combination.
- Punch down risen dough. Divide into two items, one barely bigger than the opposite. On a floured floor, roll the bigger piece into an 8-inch circle. Match into the underside of an 8-inch springform pan.
- Unfold evenly with filling. Roll the remainder of the dough right into a 9-inch sq..
- Reduce the sq. into 9 or 10 strips. Weave strips excessive of the filling to make a lattice sample. Tuck the ends of the dough down across the filling.
- Preheat oven to 375º. Let torta rise for 15-20 minutes until dough puffs up barely. Brush the highest of the dough with an egg crushed with water. Sprinkle with the remaining Parmesan cheese.
- Bake for 40-45 minutes, until browned. Cool for five minutes, then take away the rim. Serve heat or at room temperature.
Notes
Recipe courtesy of Invoice’s Aunt Alice.
Beneficial Merchandise
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Vitamin Data:
Yield:
8
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 351Complete Fats: 21gSaturated Fats: 10gTrans Fats: 0gUnsaturated Fats: 9gLdl cholesterol: 134mgSodium: 466mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 11g
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