ITALIAN SPINACH TORTA
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Place oven rack at lowest position. Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared pie crust in pan press in bottom and up sides of pan. Trim edges if necessary.In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk blend well. Spread evenly in pie crust-lined pan.To make lattice top, cut remaining crust into 3/4-inch-wide strips. Arrange strips in lattice design over spinach mixture. Trim and seal edges. In small bowl, combine egg white and water beat well. Gently brush over lattice. Bake at 400° F. on lowest oven rack for 45 to 50 minutes or until dark golden brown.* Cool 10 minutes remove sides of pan. Serve warm.*TIP: Cover torta with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning.Nutrition Per Serving: Calories 220 Protein 6g Carbohydrate 18g Fat 14g Sodium 480mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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Sarmad abbas Mr.sarmad6441
[email protected]Thank you for sharing this recipe!
bryson whitehead
[email protected]I'm so glad I found this recipe.
Kushram Ram
[email protected]This spinach torta is the best I've ever had!
R3TRO Midnight
[email protected]I can't wait to make this spinach torta again!
Mojumdar Rayhan
[email protected]This spinach torta is a must-try for any lover of Italian food.
Durgesh Office
[email protected]I would definitely recommend this recipe to anyone looking for a tasty and healthy dish.
Zainab Imran
[email protected]This spinach torta is a delicious and easy-to-make dish that is perfect for any occasion.
Pilar Soriano
[email protected]I made this torta for my Italian grandmother and she loved it! She said it reminded her of her childhood.
Prakash Acharya
[email protected]This torta is perfect for a light lunch or dinner. It's also a great way to use up leftover spinach.
Md Shojeb
[email protected]I'm not a big fan of ricotta cheese, but I loved this torta. The spinach and Parmesan cheese balanced out the ricotta perfectly.
Cir√∫ Kabiru
[email protected]This spinach torta is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating spinach.
Musiinguzi Abubakari
[email protected]I've made this torta several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use fresh or frozen spinach.
Pitambar Pokharel
[email protected]This was a really good recipe! I made it for my family and they all loved it. The only thing I would change is that I would add a little more spinach.
Princess Nwanyi Oma.
[email protected]The crust was a bit too dry for my liking. I think I would have preferred a flakier crust.
Dimitry Kaai
[email protected]This spinach torta was a bit bland for my taste. I think I would have liked it better with more salt and pepper.
Saugat Poudel
[email protected]I made this torta for a potluck and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making it again for my next party.
Sujan sujan Sujan sujan
[email protected]I followed the recipe exactly and the torta turned out beautifully. It was a bit time-consuming to make, but it was worth it. My family loved it!
Jeremiah Fox
[email protected]This was the perfect dish for a light and healthy lunch. The spinach and ricotta filling was so flavorful, and the crust was crispy and flaky. I'm already craving it again!
Parisa Arta
[email protected]I'm not usually a fan of spinach, but this torta changed my mind. The combination of the ricotta, Parmesan, and nutmeg was amazing. I'll definitely be making this again.
usaina Dennis M.
[email protected]This spinach torta was a hit at our dinner party! The flavors were perfectly balanced and the texture was divine. I couldn't believe how easy it was to make, too. Definitely a keeper!