Hearty Tuscan Spinach Pie

This spectacular Spinach Torta Rustica is an Italian spinach tart with spinach ricotta filling encased in buttery yeast bread. A savory “pastry, ” it’s similar to a Pizza Rustica that’s frequently served on Easter Sunday.

This Cheesy Stuffed Bread is much thicker than either a pizza or American tart, but is a delicious addition to a holiday meal or eaten as a simple, comforting entree!

Why This Spinach Torta Rustica is a Must-Try

Few dishes blend hearty comfort with elegant presentation quite like a Spinach Torta Rustica. This classic Italian savory pie, often gracing tables during Easter celebrations, transcends its traditional roots to become a versatile culinary masterpiece perfect for any occasion. Imagine a tender, buttery yeast bread, reminiscent of brioche, generously filled with a creamy, savory blend of fresh spinach and rich ricotta cheese, all crowned with a beautifully woven lattice crust. It’s not just a meal; it’s an experience.

Unlike its cousin, the Pizza Rustica, which often features a thinner, flakier pastry shell and a more quiche-like filling, our Torta Rustica boasts a substantial, bread-like crust that offers a satisfying chew and robust flavor. This makes it a wonderfully fulfilling vegetarian main course, a show-stopping side dish, or an impressive appetizer that truly stands out. Whether you’re planning a festive holiday feast, a cozy family dinner, or simply craving a comforting bake, this cheesy stuffed bread delivers on all fronts.

The Allure of This Savory Italian Delight

• A Feast for the Eyes: With its golden-brown, intricately woven lattice top, this spinach tart is an undeniably gorgeous addition to any meal. It commands attention and sets a festive tone, making it ideal for special gatherings.
• A Nod to Tradition: Torta Rustica is a cherished classic in Italian culinary heritage, particularly associated with Easter. Incorporating this recipe into your holiday menu offers a taste of authentic Italian tradition and makes for a memorable meal.
• Unforgettable Flavor and Texture: The combination of the tender, slightly sweet yeast bread with the rich, creamy, and subtly seasoned spinach and ricotta filling creates a symphony of flavors and textures that is both comforting and sophisticated. It’s a delightful contrast that keeps you coming back for more.
• Perfectly Versatile: While perfect for Easter, this hearty savory bread is equally at home as a comforting vegetarian entree for a weeknight dinner or a crowd-pleasing addition to a brunch spread. It tastes wonderful served warm or at room temperature, making it ideal for entertaining.
• Inspired by Family: This particular recipe holds a special place, originally shared by Bill’s Aunt Alice. It’s a testament to the enduring power of family recipes, carrying stories and warmth with every bite. I fondly recall Aunt Alice’s approval when we first met; her passion for cooking was infectious, and sharing this recipe was a true bonding experience. Even when I thought I’d lost it, finding that splattered, well-loved copy in my recipe box was like unearthing a culinary treasure.

Key Ingredients for a Perfect Spinach Torta Rustica

Crafting this delightful Torta Rustica relies on a combination of everyday pantry items and a few key fresh ingredients. The quality of your components will significantly impact the final flavor and texture, so choose wisely!

• Pantry Staples: You’ll need essential baking ingredients like all-purpose flour, salt, granulated sugar (or honey), good quality butter, and eggs. These form the foundation of our rich yeast dough.
• Active Dry Yeast: This is the heart of your tender bread. Always check the expiration date on your package! Old yeast may not activate properly, leading to a flat and dense torta. We’ll also be using honey to help activate the yeast and add a subtle sweetness to the dough.
• Frozen, Chopped Spinach: While fresh spinach can be used, frozen chopped spinach is incredibly convenient. The absolute most crucial step here is to thaw it thoroughly and squeeze out *all* excess moisture. Watery spinach will lead to a soggy filling and potentially compromise the structure of your torta. Use your hands or a potato ricer for maximum dryness.
• Fresh Nutmeg: A pinch of freshly grated nutmeg elevates the spinach and ricotta filling, adding a warm, aromatic depth that pre-ground nutmeg often lacks. If you don’t have fresh, a tiny pinch of ground nutmeg will suffice, but fresh is highly recommended.
• Yellow Onion & Garlic: These aromatic vegetables form the flavorful base of our spinach filling, sautéed until soft and fragrant to release their sweet and pungent notes.
• Ricotta Cheese: For the best results, opt for whole milk ricotta cheese. Its higher fat content ensures a creamier, richer filling that holds its shape beautifully and won’t be watery. Avoid low-fat or part-skim varieties if possible, as they can make the filling less luxurious.
• Grated Parmesan Cheese: Invest in real Parmigiano Reggiano. Its sharp, nutty, and savory notes are unparalleled and make a huge difference in the filling’s depth of flavor. Steer clear of the green can varieties, which often contain anti-caking agents and lack the complex taste of true Parmesan.
• Olive Oil: Used for sautéing the aromatics for the filling. A good quality extra virgin olive oil will add to the overall Italian character of the dish.

Crafting Your Homemade Spinach Torta Rustica: A Step-by-Step Guide

Making this Spinach Torta Rustica is a labor of love that rewards you with an incredibly satisfying and visually stunning dish. The yeast dough is designed to be soft and buttery, much like a brioche, which contributes to its tender texture and rich flavor. While weaving the lattice can be a bit rustic, that’s part of its charm! The generous spinach and ricotta filling provides a delightful contrast to the tender bread. Follow these detailed steps for a perfect Italian spinach tart.

Part 1: Preparing the Buttery Yeast Dough

1. Activate the Yeast: In the bowl of your stand mixer fitted with the paddle attachment, sprinkle the active dry yeast over ¼ cup of warm water (ideally between 105-115ºF or 40-46ºC). The water should be warm to the touch, not hot, as excessively hot water can kill the yeast. Add 1 tablespoon of honey, which acts as food for the yeast. Let this mixture stand for 5 minutes. If your yeast is active, it will become foamy and bubbly, and you’ll notice a distinct yeasty aroma. If it doesn’t foam, your yeast may be old or inactive, and you should use a new packet.
2. Begin Mixing the Dough: Add ½ teaspoon of salt and ½ cup of flour to the yeast mixture. Beat on medium speed for about 3 minutes until well combined and smooth.
3. Incorporate Eggs and Remaining Flour: Beat in the two eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating until the mixture is smooth. Gradually add the remaining 1 ½ cups of flour, mixing until a soft dough begins to form.
4. Add the Butter: With the mixer running on low speed, add the ½ cup of room-temperature butter, one tablespoon at a time. Continue to beat until the butter is fully incorporated and the dough is smooth, elastic, and slightly sticky. This process develops the gluten and creates that wonderfully tender, buttery texture.
5. First Rise (Proofing): Transfer the dough to a lightly greased bowl, turning it once to coat. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot in your kitchen (the optimal temperature for rising is around 85ºF or 29ºC). Avoid placing it in an overly hot environment, as this can cause the dough to rise too quickly and then collapse during baking. Let the dough rise until it has doubled in size, which typically takes about 1 hour, depending on your kitchen’s temperature.

Part 2: Crafting the Savory Spinach and Ricotta Filling

While your dough is happily proofing, you can prepare the delicious filling.

6. Prepare the Spinach: If using frozen spinach, ensure it is completely thawed. The most critical step here is to remove as much moisture as possible. Drain the excess liquid, then use your hands or a potato ricer to firmly squeeze out any remaining water. Dry spinach is essential for a rich, non-soggy filling.
7. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped small yellow onion and sauté until it is soft and lightly browned, about 5-7 minutes. Stir in the minced garlic and cook for less than a minute until fragrant, being careful not to burn it.
8. Combine Filling Ingredients: Remove the skillet from the heat and mix in the squeezed-dry spinach. In a separate medium bowl, beat the egg yolk. To the egg yolk, add 1 cup of whole milk ricotta cheese, ½ cup of grated Parmigiano Reggiano, ½ teaspoon of salt, a few grinds of fresh black pepper, and a few grates of fresh nutmeg (or a pinch of ground nutmeg). Mix these ingredients well until thoroughly combined and creamy.
9. Integrate Spinach Mixture: Gently fold the sautéed spinach and onion mixture into the ricotta cheese blend until evenly distributed. Taste and adjust seasonings if necessary.

Part 3: Assembling and Baking Your Torta Rustica

Now for the exciting part – bringing all the components together!

10. Punch Down and Divide Dough: Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured surface and divide it into two pieces, one slightly larger than the other. The larger piece will form the base, and the smaller piece will be used for the lattice top.
11. Roll the Base: On your floured surface, roll the larger piece of dough into an 8-inch circle. Carefully transfer this circle to the bottom of an 8-inch springform pan, pressing it gently to fit the bottom and slightly up the sides.
12. Roll and Cut the Lattice Strips: Roll the second, smaller piece of dough into a 9-inch square. Using a sharp knife or a pizza cutter, cut this square into 9 or 10 even strips, approximately 1-inch wide.
13. Assemble the Torta: Spread the entire spinach and ricotta filling evenly over the dough base in the springform pan. Now, create your lattice pattern with the dough strips. Lay half of the strips parallel across the filling. Then, fold back every other strip about halfway. Place a new strip perpendicularly over the unfolded strips. Unfold the original strips back over the new one. Repeat this process, folding back the alternate strips this time, and continue weaving until you have a beautiful lattice top. Gently tuck the ends of the dough strips down around the filling and press them into the bottom crust to seal.
14. Second Rise & Egg Wash: Preheat your oven to 375ºF (190ºC). While the oven preheats, let the assembled torta rise for another 15-20 minutes until the dough puffs up slightly. In a small bowl, beat one egg with 1 teaspoon of water to create an egg wash. Lightly brush the entire surface of the lattice top with the egg wash. This will give it a beautiful golden sheen. If desired, sprinkle the remaining 2 tablespoons of Parmesan cheese over the top for an extra layer of flavor and crispiness.
15. Bake to Golden Perfection: Bake the Spinach Torta Rustica for 40-45 minutes, or until the crust is deeply golden brown and the filling is set. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
16. Cool and Serve: Once baked, remove the torta from the oven and let it cool in the springform pan for about 5 minutes. This allows the filling to set further. Carefully remove the rim of the springform pan. Serve your Spinach Torta Rustica warm or at room temperature. It’s truly delightful either way!

Frequently Asked Questions About Spinach Torta Rustica

Here are some common questions to help you master this delicious Italian spinach tart:

Expand Your Culinary Repertoire: More Savory Bakes You’ll Love

If you enjoyed making this Spinach Torta Rustica, you might be interested in exploring other delightful bread and savory recipes:

• Easy Dutch Oven Bread from The View from Great Island
• Italian Pizza Rustica
• Homemade Bagels
• Potato Bread Recipe
• Easy Biscuits Recipe
• Zucchini Bread Recipe
• Discover more of the Best Bread Recipes

The Recipe:

Spinach Torta Rustica

Prep Time
40 minutes

Cook Time
45 minutes

Additional Time
1 hour 25 minutes (for rising)

Total Time
2 hours 50 minutes

Yield
8 servings

A rustic Italian tart made with a buttery yeast dough and a spinach ricotta filling – perfect for holidays or a comforting meal.

Ingredients

Torta Dough:

• 1 package (2¼ teaspoons) active dry yeast
• ¼ cup warm water (105-115ºF / 40-46ºC)
• 1 tablespoon honey
• ½ teaspoon salt
• 2 cups all-purpose flour, divided
• 2 large eggs
• ½ cup (1 stick) unsalted butter, at room temperature, cut into tablespoons

Spinach & Ricotta Filling:

• 1 (10-ounce) package frozen, chopped spinach, thawed and thoroughly squeezed dry
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1 large egg yolk
• 1 cup whole milk ricotta cheese
• ½ cup freshly grated Parmigiano Reggiano cheese, plus 2 tablespoons for topping
• ½ teaspoon salt
• A few grinds of fresh black pepper
• A few grates of fresh nutmeg or a pinch of ground nutmeg
• 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

1. Prepare the Torta Dough: In the bowl of a stand mixer fitted with the paddle attachment, sprinkle yeast over warm water. Add honey and let stand for 5 minutes until foamy. Mix in salt and ½ cup flour; beat for about 3 minutes on medium speed.
2. Beat in the 2 eggs, one at a time, until smooth. Gradually beat in the remaining 1 ½ cups flour to form a soft dough. Beat in the room temperature butter, one tablespoon at a time, until fully incorporated and the dough is smooth and elastic.
3. Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. Make the Filling: While the dough rises, prepare the filling. Ensure the thawed spinach is squeezed as dry as possible using your hands or a potato ricer.
5. Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft and lightly browned, about 5-7 minutes. Stir in minced garlic and cook for less than a minute until fragrant. Mix in the squeezed-dry spinach and remove from heat.
6. In a medium bowl, beat the egg yolk. Mix in ricotta cheese, ½ cup Parmesan, ½ teaspoon salt, black pepper, and fresh nutmeg. Add the spinach mixture from the skillet and combine well.
7. Assemble the Torta: Once the dough has risen, punch it down gently. Divide the dough into two pieces, one slightly larger than the other.
8. On a lightly floured surface, roll the larger piece of dough into an 8-inch circle. Carefully fit this circle into the bottom of an 8-inch springform pan.
9. Spread the spinach and ricotta filling evenly over the dough in the pan.
10. Roll the remaining dough piece into a 9-inch square. Cut the square into 9 or 10 strips. Weave these strips over the top of the filling to create a lattice pattern (alternate over and under with each strip). Tuck the ends of the dough strips down around the filling and press gently to seal to the base.
11. Bake: Preheat oven to 375ºF (190ºC). Let the torta rise for another 15-20 minutes until the dough puffs up slightly.
12. Brush the lattice top with the egg wash (1 egg beaten with 1 teaspoon water). Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
13. Bake for 40-45 minutes, or until the crust is deeply golden brown. If the top browns too quickly, loosely tent with aluminum foil.
14. Cool in the pan for 5 minutes before removing the springform rim. Serve warm or at room temperature.

Notes

Recipe courtesy of Bill’s Aunt Alice, a cherished family tradition.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 8-inch Springform Pan
• Smithcraft Stainless Steel Measuring Cups Set
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving (Estimated):
Calories: 351Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 466mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 11g

Nutritional information provided is an estimate only and may vary based on specific ingredients and preparation methods. It is provided for informational purposes and not a substitute for professional nutritional advice.