Description
Spinach and Ricotta Torta Pascualina is a savory Italian pie filled with fresh spinach, creamy ricotta cheese, and herbs, encased in a flaky pastry crust.
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 package of puff pastry (2 sheets)
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté the chopped onion and minced garlic until translucent.
- Add the fresh spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, combine the ricotta cheese, grated Parmesan, eggs, salt, pepper, and nutmeg. Mix well.
- Add the cooled spinach mixture to the cheese mixture and stir until combined.
- Roll out one sheet of puff pastry and place it in a pie dish.
- Pour the spinach and ricotta filling into the pastry-lined dish.
- Cover with the second sheet of puff pastry, sealing the edges. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- For a richer flavor, add herbs like basil or parsley to the filling.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg