Spinach and Anchovy Pie Torta Ta L Ispinaci U Ncova
Dive into the Mediterranean flavors of Spinach and Anchovy Pie, known traditionally as Torta Ta L Ispinaci U Ncova. This savory pie combines a flaky, buttery pastry with a rich filling of earthy spinach, creamy ricotta, and the briny depth of oil-packed anchovies. Enhanced with garlic, oregano, and a touch of black pepper, each bite is a perfect balance of bold yet comforting flavors. The golden crust, brushed with a glossy egg wash, encases this delectable filling, making it an impressive centerpiece for gatherings or a satisfying everyday meal. Quick to prepare and baked to golden perfection in under 40 minutes, this recipe is a must-try for anyone craving authentic Mediterranean cuisine. Serve it warm or at room temperature for a dish that’s as versatile as it is irresistible.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams unsalted butter
- 6 tablespoons cold water
- 500 grams fresh spinach
- 8 pieces anchovy fillets (oil-packed)
- 250 grams ricotta cheese
- 1 large egg
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 1 large egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
Prepare the pastry dough: In a mixing bowl, combine the flour and a pinch of salt. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Add cold water, 1 tablespoon at a time, until the dough comes together. Form it into a ball, wrap it in cling film, and chill for 20 minutes.
While the dough is chilling, prepare the filling: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
Add the spinach to the skillet and sauté until wilted. Season with a pinch of salt and black pepper. Remove from heat, cool, and squeeze out excess moisture with a clean kitchen towel.
In a large bowl, combine the ricotta cheese, the egg, dried oregano, and the cooked spinach. Mix well.
Chop the anchovy fillets into small pieces and fold them into the spinach mixture evenly.
Preheat your oven to 190°C (375°F). Roll out 2/3 of the pastry dough on a floured surface, large enough to line a 22 cm (9-inch) pie dish.
Press the dough into the pie dish, trimming any excess pastry from the edges.
Fill the pie with the spinach and anchovy mixture, spreading it evenly.
Roll out the remaining pastry dough and place it over the filling as the top crust. Seal the edges by pinching or crimping, and cut a few slits in the center for ventilation.
Combine the egg yolk and milk to make an egg wash. Brush it evenly over the top crust.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown.
Allow the pie to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 2.5 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1710 mg | 132% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 887 mg | 19% | |
*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.
