I love making dishes that are not only tasty but pretty, too! This Italian pie is a riff on a quiche and a savory pie. The contrast of the creamy green spinach and the yellow and white eggs always gets an “ooh and ah!” when you slice into the pie. I enjoy making this for breakfast or brunch in the Spring. Serve with a bright acidic green salad and a glass of white and you have a perfect meal.
Ingredients
1 pound (450 grams) baby spinach leaves
1 tablespoon olive oil
12 ounces (340 grams) fresh ricotta cheese
2 ounces (60 grams) grated pecorino Romano
7 eggs
1 teaspoon salt or to taste
¼ teaspoon ground nutmeg
¼ teaspoon black pepper or to taste
2 sheets (approx 10in/25cm square) store-bought frozen puff pastry approximately 11 ounces or 330 grams
olive oil for greasing the pan
Instructions
Filling
Rinse the baby spinach thoroughly and remove any large stems
Preheat a large frying pan or a large saucepan over medium heat.
Add the spinach to the pan and cook for 2-3 minutes, stirring occasionally, until wilted. You may need to do this in batches.
Remove the spinach from the heat and let it cool.
Once the spinach has cooled, use your hands to squeeze out any excess moisture.
Place the spinach onto a cutting board and chop finely.
In a large mixing bowl, combine the squeezed spinach, ricotta cheese, pecorino romano cheese, 2 eggs, ground nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Assembly and Baking of Torta
Preheat the oven to 400ºF
Prepare an 8-inch springform pan by greasing it with olive oil. Follow the package instructions to thaw the frozen puff pastry sheets and keep them chilled.
Use the springform pan to trace a circle on one sheet of the pastry, which will be used as the top crust.
Place the second sheet of pastry on a lightly floured surface and roll or press the remaining pastry on to extend the dough so that it is large enough to line the springform pan. Line the oiled pan with the extended puff pastry sheet. Cut off excess pastry and use it to patch up where needed.
Fill the pastry-lined pan with the spinach and ricotta mixture, and even out the surface.
Make five deep indentations in the filling using the back of a tablespoon. Carefully crack an egg into each indentation, being cautious not to break the yolk. Add a tiny sprinkle salt to each egg.
Use the previously cut circle of pastry to cover the filling, ensuring that any excess pastry is trimmed off. Fold the sides over onto the top and press the pastry edges together to seal. Brush the top of the pastry with olive oil.
Create small vents on the top of the pastry using a sharp knife. Preheat the oven and place the pan in it, baking for 35-40 minutes or until the pastry is golden brown, puffed, and the filling is firm.
Remove the pan from the oven and let the pie cool for at least 30 minutes before releasing from the springform pan. Serve warm or at room temperature.
