Torta Rustica With Ricotta and Spinach

Name: Torta Rustica With Ricotta and Spinach
Ingredients: 2 ½ cups/310 grams all-purpose flour, plus more as needed; 2 tablespoons granulated sugar; ¼ teaspoon fine sea or table salt; ¾ cup/170 grams cold unsalted butter, cut into pieces; 1 large egg; 1 large egg white (save the yolk for the egg wash); Zest from 1 lemon; 3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar; 3 cups/24 ounces whole-milk ricotta; 1 tablespoon extra-virgin olive oil; About 5 cups/5 ounces baby spinach or chard, coarsely chopped; 2 garlic cloves, finely grated or minced; ½ teaspoon fine sea or table salt, plus more as needed; 2 large eggs; 2 cups/8 ounces shredded fresh mozzarella; 1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination); ½ cup/4 ounces ham, diced (optional); ½ cup chopped parsley; 1 ½ teaspoons freshly ground black pepper; ⅛ teaspoon red-pepper flakes, plus more as needed; ⅛ teaspoon freshly grated nutmeg; Egg wash (1 egg yolk beaten with 1 teaspoon water)

pbonlife.com

Torta Rustica With Ricotta and Spinach Recipes - Torta rustica is a rich, ricotta-stuffed pie that’s traditionally baked for Easter in Italy.

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Ingredients

2 ½ cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
¼ teaspoon fine sea or table salt
¾ cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
½ teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
½ cup/4 ounces ham, diced (optional)
½ cup chopped parsley
1 ½ teaspoons freshly ground black pepper
⅛ teaspoon red-pepper flakes, plus more as needed
⅛ teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)