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I learned this torta salata spinach ricotta recipe at my grandmother’s kitchen table, where lemon zest and butter perfumed the air and everyone waited for the warm slices. I still make it on busy Sundays, layering a lemon-scented crust with creamy cheese and wilted greens until the edges turn deep gold.
Expect clear, tested guidance: how to drain greens so the filling stays silky, why 375°F in a 9-inch springform yields clean slices, and when the center feels firm enough to cool. I’ll offer a crustless, lighter path at 350°F and simple swaps like Swiss chard or kale if you’re out of greens.
Along the way I share seasoning tips—nutmeg, black pepper, red-pepper flakes—and storage notes so you can feed a crowd of 10–12 or save portions for later. This is hands-on advice from my family table to yours, written for cooks who want steady results and bold flavor.
Key Takeaways
- Drain greens briefly to prevent a watery filling.
- Bake classic crusted pie at 375°F for 50–60 minutes; cool before slicing.
- Crustless version bakes at 350°F and saves time.
- Use nutmeg and pepper to balance the creamy cheese.
- Yield is 10–12 servings; freeze slices for quick meals.
Why this spinach-ricotta torta salata belongs in your rotation
I make this rustic pie when I want food that feels special but fits weeknight life. It uses pantry-friendly ingredients and a clear method that rewards small details like proper draining and even oven heat.
A rustic Italian pie with real-home-cook tweaks
The crusted version uses a lemon-zested pastry rich with butter and egg. It bakes at 375°F for 50–60 minutes and cools well for clean slices. The crustless alternative roasts at 350°F, leans on marjoram and Parmigiano for structure, and keeps fat lower while staying creamy.
When to choose a crusted pie versus a crustless tart
- Choose a crusted pastry for flaky contrast and sturdy slices that travel well to potlucks or lunches.
- Pick the crustless tart to cut fat, save time, and serve for breakfast or a lighter meal.
- Substitute Swiss chard or kale if you need resilient greens in colder months.
- Set the oven rack in the middle for even browning and a steady center without burning the base.
This dish sits proudly on my table year-round. It’s flexible, forgiving, and a real winner when you want honest Italian flavors without fuss.
Ingredients that make it authentically Italian yet weeknight-easy
This dish shines because each ingredient pulls double duty: flavor and texture. I list the essentials, explain why they matter, and offer swaps that work without fuss.
For the flaky pastry crust or shortcut pie dough
Classic dough: all-purpose flour, a whisper of sugar, fine salt, and cold unsalted butter. I bind with 1 egg and 1 egg white, saving the yolk for an egg wash. Lemon zest lifts the crust; 3–4 tablespoons iced white wine (or ice water with 1/2 teaspoon vinegar) keeps it tender.
Weeknight option: store-bought shortcut dough saves time and still gives a flaky finish when baked on a hot oven rack. Chill homemade disks tightly in plastic wrap so the butter stays cold and rolling is easier.
For the spinach-ricotta filling with mozzarella and Parmesan
Use whole-milk ricotta—drain if watery—plus 2 eggs, shredded mozzarella, and grated Parmesan or Pecorino. Sauté greens with olive oil and garlic until very dry; this prevents a loose filling and a soggy base.
I season the bowl with 1/2 teaspoon salt, black pepper, red-pepper flakes, and a pinch of nutmeg. If adding diced ham, fold it in for a salty contrast. A cup or two of packed cooked greens is typical; measure by feel and adjust seasoning before you add spinach to the cheese.
Smart substitutions: chard, kale, marjoram, and optional ham
- Swap Swiss chard or kale for sturdier greens when needed.
- Add a teaspoon of marjoram for floral depth in the crustless version.
- For a custardy crustless pies variation, stir ricotta with an egg plus an extra yolk, a splash of milk, melted butter, and Parmigiano.
Step-by-step: from dough and greens to golden, set filling
Follow my step-by-step method to turn simple dough and wilted greens into a golden, sliceable pie. Keep each step focused so moisture stays under control and the crust browns evenly.
Make the dough or prep a ready-made crust
Pulse flour, sugar, and salt with cold butter until pieces look like peas to lima beans. Add the egg, an egg white, and lemon zest. Drizzle 3–4 tablespoons iced wine or vinegared ice water until the dough just holds. Divide into two disks and chill at least an hour.
Drain cheese, cook greens, and control moisture
Drain ricotta well if watery. Sauté about five cups baby spinach in a slick of olive oil, add garlic and salt, and cook until no water pools. In a bowl, purée cheese with eggs, then fold in the greens, mozzarella, Parmesan, parsley, pepper, red-pepper flakes, and nutmeg.
Assemble in a 9-inch pan, add lattice strips, and brush top
Roll the larger disk to ~14 inches and line a 9-inch springform pan. Trim flush. Spoon in the filling and level the top. Roll the second disk to 12 inches, cut 1/2-inch strips, weave a lattice, seal and crimp. Brush the top with an egg yolk plus a little water.
Bake time, oven heat, and cooling for clean slices
Place the pan on a sheet tray and bake at 375°F for 50–60 minutes until the crust is deep golden and the center is firm. Rotate after 30 minutes if needed. Cool at least 45 minutes before slicing so the mixture sets and slices release cleanly.
| Stage | Temp | Minutes |
|---|---|---|
| Preheat | 375°F | — |
| Bake | 375°F | 50–60 |
| Cool | room | 45–60 |
torta salata spinach ricotta recipe tips you’ll actually use
A few practical habits make the difference between a weepy base and a firm, clean slice. These tips explain why I dry greens, vent the top, and salt in stages. They are quick to read and faster to apply in the kitchen.
Prevent a soggy bottom: moisture management and venting
Dry greens until they squeak and steam fades. If you add a handful of water by mistake, squeeze greens again in the bowl to remove excess water.
- Venting: weave strips or cut slits in the top so steam exits and the filling sets without cracking the crust.
- Bake on a sheet pan at 375°F to support even heat and steam escape; check at 40 minutes if your oven runs hot.
Seasoning cues: nutmeg, black pepper, red-pepper flakes, and salt
Salt in layers—lightly while cooking greens, then taste the mixture after you fold in cheese. Parmesan adds salt, so go easy early on.
Use a modest pinch of nutmeg for warmth. Add black pepper for backbone and red-pepper flakes for a bright spark.
Texture wins: lemon zest brightness and cheese balance
Lemon zest in the dough lifts the filling and cuts perceived fat without extra salt. For a richer mouthfeel without more butter, nudge up Parmesan and pull back on mozzarella so the filling tightens.
- Brush top lightly; too much wash can pool and toughen the crust.
- If the mixture looks loose, stir in a spoon of Parmesan and rest five minutes—cheese hydrates and firms the filling.
- Let the pie cool a few minutes before moving the pan so slices hold shape.
| Cue | What to look for | Quick action |
|---|---|---|
| Bottom still soft | Center jiggles but edges set | Bake 5–10 more minutes |
| Top browns too fast | Deep color before center firms | Tent loosely with foil |
| Mixture too loose | Runs when spooned | Add 1 tbsp Parmesan, rest 5 minutes |
Serving ideas, swaps, and storage for busy weeks
On busy nights I pair a savory slice with quick sides so dinner feels intentional without extra fuss. A lemony salad of mixed greens brightens the plate and cuts through rich cheese and dough.
What to serve alongside
Artichokes alla Romana are a perfect match. They add tang and texture without overwhelming the filling.
For heartier meals, serve warm green beans and a cup of brothy soup. Bread or a simple loaf makes the spread feel complete.
Leftovers and freezer-friendly guidance
Let the pan cool on a rack for about an hour before you wrap. Rushing traps steam and softens the top and crust edges.
- Refrigerate covered slices for 2–3 days. Place pieces in a single layer and snugly cover with plastic wrap.
- To freeze, cool completely, wrap the whole pie in plastic wrap, then add a second layer for insurance. Freeze 2–3 months; thaw overnight in the fridge.
- Portion for lunches: wrap each slice in plastic and stack for easy grab-and-go meals.
- Reheat at a gentle 300°F until warm; keep the top exposed to regain crispness. Avoid the microwave when you can.
| Storage | Method | Timing & tip |
|---|---|---|
| Short-term fridge | Single layer, covered with plastic wrap | 2–3 days; reheat 10–15 minutes at 300°F |
| Freezer | Double-wrap whole pie or individual slices in plastic | 2–3 months; thaw overnight in fridge before reheating |
| Protect crust | Shield edges with foil while baking | Tent if browning too fast; remove last 5 minutes for color |
This pie travels well to brunch or a casual supper and looks lovely on the table. A light dusting of parmesan and a thread of olive oil before serving makes each slice feel special.
Conclusion
Bring this savory pie to your table and you’ll see why simple habits deliver big results. I mean the small things: drain the greens, watch the crust, and let it cool for clean slices. This recipe rewards a steady hand and a bit of patience.
Whether you use flaky dough or a crustless version, the same cues guide you to success. Swap greens and cheeses, taste as you go, and trust baking times and doneness signals to help.
Once you master moisture control and those doneness cues, this becomes an easy weeknight favorite. Save it among your trusted recipes and make it your own—family style, every time.
Torta Salata Spinach Ricotta (Italian Savory Spinach and Ricotta Pie)
Ingredients
Method
- In a food processor, pulse flour, sugar, and salt with cold butter until it looks like coarse crumbs.
- Add the egg, egg white, and lemon zest.
- Slowly drizzle in iced wine (or water) until the dough comes together.
- Divide into 2 disks, wrap, and chill for at least 1 hour.
- Drain ricotta for 10–15 minutes if watery.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Add spinach (or chard/kale), season with salt, and cook until all moisture evaporates. Cool slightly.
- In a large bowl, mix ricotta, eggs, mozzarella, Parmesan, pepper, nutmeg, and parsley.
- Fold in the cooked greens and optional ham. Stir until evenly combined.
- Preheat oven to 375°F (190°C).
- Roll out one dough disk (about 14 inches) and line a 9-inch springform pan. Trim edges.
- Spoon in the filling and smooth the top.
- Roll out the second disk, cut into ½-inch strips, and weave a lattice over the top.
- Brush with the egg yolk wash.
- Place the pan on a baking sheet.
- Bake for 50–60 minutes until the crust is deep golden and the center feels firm.
- If the top browns too fast, tent loosely with foil.
- Cool at least 45 minutes before slicing for clean pieces.
- Serve warm or at room temperature with a green salad or artichokes alla Romana.
Notes
- Moisture control is key: Drain ricotta and squeeze greens well.
- For a lighter version: Skip the crust and bake at 350°F for 35–40 minutes in a greased dish.
- Freezer-friendly: Wrap slices tightly and freeze up to 2–3 months.
- Flavor tip: Lemon zest in the crust adds brightness and cuts richness beautifully.
- Reheat gently at 300°F to restore the crisp crust. Avoid microwaving if possible.