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Spinach And Ricotta Torte

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Ingredients
  Pizza dough/1 pound frozen pizza / bread dough 1⁄2 Cup (8 tbs)
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Eggs 4
  Ricotta cheese 15 Ounce (1 Container)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Progresso)
  Basil leaves 1⁄2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Roasted peppers 7 Ounce (1 Jar, Progresso)
Directions

Place rack as low as possible in the oven.
Preheat oven to 425° F.
Grease a 9-inch layer cake pan with a removable bottom.
On a lightly floured surface roll out dough to a 13-inch circle.
Fit dough into prepared pan and crimp edge.
Squeeze out as much liquid as possible from the spinach.
In a large mixing bowl beat together eggs, ricotta and Parmesan cheeses, spinach, basil, salt, black pepper and nutmeg.
Chop roasted peppers.
Stir into cheese mixture.
Turn into prepared crust.
Bake for 15 minutes.
Lower oven temperature to 375° F.
Bake until crust is browned and a knife inserted in the center comes out clean, 30 to 45 minutes.
Remove rim from pan.
Cool on a rack for 10 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach

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