Spinach and Cheese Torta
Elevate your next mealtime with this irresistible Spinach and Cheese Torta, a savory showstopper perfect for any occasion. Packed with nutrient-rich fresh spinach, creamy ricotta, gooey mozzarella, and the bold tang of grated parmesan, this recipe delivers a rich and comforting dish wrapped in the flaky, golden embrace of puff pastry. Enhanced with aromatic sautéed onions, garlic, and a subtle hint of nutmeg, this torta strikes the perfect balance between indulgence and elegance. With just 30 minutes of prep time and easily customizable for gatherings or brunch spreads, it’s a versatile crowd-pleaser that can be served warm or at room temperature. Whether you're hosting or simply treating yourself, this spinach and cheese torta will quickly become a favorite in your repertoire!
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Recipe Information
Ingredients
- 450 grams fresh spinach
- 250 grams ricotta cheese
- 50 grams parmesan cheese, grated
- 100 grams mozzarella cheese, shredded
- 3 pieces large eggs
- 50 grams all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.25 teaspoons nutmeg, ground
- 1 sheet frozen puff pastry, thawed
Instructions
Preheat your oven to 190°C (375°F). Line a 9-inch springform pan or deep dish pie pan with parchment paper or lightly grease it.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the fresh spinach to the skillet, cooking and stirring until wilted and most of the moisture has evaporated. Remove from heat and allow to cool slightly. Squeeze out any excess liquid using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the ricotta cheese, grated parmesan, shredded mozzarella, eggs, and all-purpose flour. Mix until smooth.
Stir in the cooled spinach mixture, salt, pepper, and nutmeg. Mix well to evenly combine.
On a lightly floured surface, roll out the thawed puff pastry sheet until it is large enough to fit into your prepared pan, covering the bottom and sides. Press the pastry gently into the pan, letting any excess hang over the edges.
Pour the spinach and cheese mixture into the pastry-lined pan, spreading it out evenly.
Fold the excess pastry edges over the filling to create a rustic edge. If desired, brush the pastry edges with a beaten egg for a glossy finish.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the filling is set and the pastry is golden brown.
Remove from the oven and allow the torta to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 392 mg | 30% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 158 mg | 3% | |
*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.
