Sausage Roasted Red Pepper and Spinach Torta Rustica
Experience a slice of rustic Italian comfort with this Sausage Roasted Red Pepper and Spinach Torta Rustica. This savory pie combines the bold flavors of seasoned Italian sausage, smoky roasted red peppers, and tender baby spinach, all layered with creamy ricotta, melty mozzarella, and nutty Parmesan cheese. Encased in golden, flaky puff pastry, this hearty dish makes the perfect centerpiece for brunch, lunch, or dinner. With its rich, cheesy filling and vibrant medley of ingredients, this torta rustica is as visually stunning as it is delicious. Simple to prepare yet irresistibly indulgent, this recipe promises to impress any crowd while keeping prep time to a minimum. Serve warm and pair with a crisp salad or a light white wine for a meal to remember!
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Recipe Information
Ingredients
- 2 puff pastry sheets
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 cup roasted red peppers, drained and roughly chopped
- 4 cups fresh baby spinach leaves
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup freshly grated Parmesan cheese
- 3 large eggs
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch springform pan.
On a floured surface, roll out one puff pastry sheet to fit the bottom and sides of the springform pan. Press it gently into the pan and let the excess hang over the edges. Set aside.
In a large skillet over medium heat, add the olive oil and cook the sausage until browned and fully cooked, breaking it into small crumbles with a spatula. Remove the sausage and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds, then add the spinach. Cook until wilted, about 2-3 minutes, and remove from heat.
In a medium bowl, combine the cooked sausage, spinach, roasted red peppers, ricotta cheese, mozzarella cheese, Parmesan cheese, 2 eggs, parsley, salt, and pepper. Mix until well combined.
Spoon the mixture into the puff pastry lined pan and spread it evenly.
Roll out the second puff pastry sheet and place it over the filling. Seal the edges by crimping the top and bottom layers of pastry together. Trim any excess pastry.
Brush the top of the torta with the egg wash to ensure a golden, flaky crust.
Using a sharp knife, cut a few small slits in the top of the pastry to allow steam to escape while baking.
Place the pan on a baking sheet and bake for 45-50 minutes, or until the puff pastry is golden brown and puffed.
Allow the torta to cool for 10 minutes before carefully removing it from the pan.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.3 g | 345% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 9916 mg | 431% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.6 g | ||
| Protein | 207.1 g | 414% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 3482 mg | 268% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
