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baked Italian torta salata with spinach and ricotta, golden lattice crust, slightly cracked edges

Torta Salata Spinach Ricotta (Italian Savory Spinach and Ricotta Pie)

This classic Italian savory pie layers creamy ricotta, mozzarella, and wilted spinach inside a flaky, lemon-zested crust. Baked golden and firm, it’s perfect for family lunches, brunches, or a light dinner with salad—easy, authentic, and deeply comforting.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 40 minutes
Total Time 2 hours
Servings: 10 People
Course: Brunch, Light Lunch
Cuisine: Italian, Italian (Northern–Central Italian Family Style)
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Pastry Crust
  • 2 cups 250g all-purpose flour
  • 1 tsp sugar
  • ½ tsp fine salt
  • ½ cup 115g cold unsalted butter, cubed
  • 1 whole egg + 1 egg white reserve yolk for brushing
  • Zest of 1 lemon
  • 3 –4 tbsp iced white wine or ice water with ½ tsp vinegar
  • Shortcut: 1 ready-made 9-inch pie crust if you prefer a quicker option.
For the Filling
  • 2 cups 450g whole-milk ricotta cheese, well drained
  • 2 large eggs
  • 1 cup 100g shredded mozzarella cheese
  • ½ cup 50g grated Parmesan or Pecorino Romano
  • 4 –5 cups 150g fresh spinach (or Swiss chard/kale), sautéed and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of nutmeg
  • Pinch of red-pepper flakes optional
  • 1 tbsp chopped parsley
  • Optional: ½ cup diced cooked ham or crispy bacon
For Finishing
  • 1 egg yolk + 1 tbsp water for brushing top

Method
 

Make the Dough
  1. In a food processor, pulse flour, sugar, and salt with cold butter until it looks like coarse crumbs.
  2. Add the egg, egg white, and lemon zest.
  3. Slowly drizzle in iced wine (or water) until the dough comes together.
  4. Divide into 2 disks, wrap, and chill for at least 1 hour.
Prepare the Filling
  1. Drain ricotta for 10–15 minutes if watery.
  2. In a skillet, heat olive oil and sauté garlic until fragrant.
  3. Add spinach (or chard/kale), season with salt, and cook until all moisture evaporates. Cool slightly.
  4. In a large bowl, mix ricotta, eggs, mozzarella, Parmesan, pepper, nutmeg, and parsley.
  5. Fold in the cooked greens and optional ham. Stir until evenly combined.
Assemble the Pie
  1. Preheat oven to 375°F (190°C).
  2. Roll out one dough disk (about 14 inches) and line a 9-inch springform pan. Trim edges.
  3. Spoon in the filling and smooth the top.
  4. Roll out the second disk, cut into ½-inch strips, and weave a lattice over the top.
  5. Brush with the egg yolk wash.
Bake
  1. Place the pan on a baking sheet.
  2. Bake for 50–60 minutes until the crust is deep golden and the center feels firm.
  3. If the top browns too fast, tent loosely with foil.
Cool and Serve
  1. Cool at least 45 minutes before slicing for clean pieces.
  2. 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.