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Italian Spinach Torta

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By Pillsbury Kitchens
Updated Jan 6, 2010
Bake-Off® Contest 33, 1988
Larry Elder
Charlotte, North Carolina
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With its fetching lattice top, this tart makes an excellent party appetizer. Thanks to refrigerated pie crust, you can prepare it in 15 minutes.

Italian Spinach Torta

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 12
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Ingredients

Crust

Filling

  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 to 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 egg, separated
  • 1 teaspoon water

Instructions

  • Step 
    1
    Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
  • Step 
    2
    Place oven rack in lowest rack position; heat oven to 400°F. In medium bowl, mix spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk until well blended; spread evenly in crust-lined pan.
  • Step 
    3
    To make lattice top, cut remaining pie crust into 3/4-inch-wide strips; arrange in lattice design over spinach mixture. Trim and seal edges. In small bowl with fork, beat egg white and water; gently brush over lattice.
  • Step 
    4
    Bake on lowest oven rack 45 to 50 minutes or until dark golden brown. If necessary, cover torta with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes; remove sides of pan.

Nutrition

200 Calories
11g Total Fat
6g Protein
18g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
310mg
13%
Potassium
80mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
0g
Protein
6g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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