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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Italian Spinach Torta |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Italian Spinach Torta recipe on the web!!Larry Elder - Charlotte, North Carolina Bake-Off® Contest 33, 1988 Torta is an Italian term for cake or pie. In this recipe, the torta is an impressive appetizer pie. Serve thin wedges as the first course at a dinner party. _ (15-ounce) package refrigerated pie crust _ teaspoon all-purpose flour FILLING _ (9-ounce) package frozen leaf spinach in a pouch, thawed, squeezed to drain _ cup ricotta cheese ___ cup grated Parmesan cheese ___ to 1/2 teaspoon garlic salt ___ teaspoon pepper _ egg, separated _ teaspoon water Heat oven to 400°F. Place oven rack at lowest position. Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary. In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk; blend well. Spread evenly in pie crust-lined pan. To make lattice top, cut remaining crust into 3/4-inch-wide strips. Arrange strips in lattice design over spinach mixture. Trim and seal edges. In small bowl, combine egg white and water; beat well. Gently brush over lattice. Bake at 400° F. on lowest oven rack for 45 to 50 minutes or until dark golden brown.* Cool 10 minutes; remove sides of pan. Serve warm. *TIP: Cover torta with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning. Nutrition Per Serving: Calories 220; Protein 6g; Carbohydrate 18g; Fat 14g; Sodium 480mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Creamy Chicken Vegetable Chowder Sherried Mushroom Bisque Harvest-Fresh Spinach Soup Corn and Pumpkin Soup with Jalapeño Pesto Garlic Chicken Provençal Soup Creole Gumbo Great Northern Bean Stew Italian Spinach Dumpling Stew Italian Pasta Sausage Soup Vegetable Bean Soup Mexicana Mexican Vegetable Soup White Chili with Salsa Verde Zesty Chicken Vegetable Bisque Caribbean Chili Spicy Meatball Soup Southwest Tortellini Chowder Cheese-Steak Crescent Braid Crescent Chick-Be-Quicks Crescent Cristo Sandwich Loaf Crescent Samosa Sandwiches Crescent Three-Cheese Calzone Chicken and Cheese Crescent Chimichangas Crescent Oriental Egg Rolls Broccoli Ham and Swiss Rolls Chicken Salad Focaccia Sandwiches Biscuit Mini Focaccia Chinese Roast Pork Buns Ham and Swiss Crescent Braid Puffy Chiles Rellenos Poppin Fresh Barbecups Spicy Meat Pies with Yogurt Sauce Tex-Mex Biscuit Sandwiches Chicken and Black Bean Tostizzas Ham and Cheese Biscuit Pockets Reuben-in-the-Round Crescents Sweet 'n Sour Chicken Wraps Savory Crescent Chicken Squares Rosemary Chicken and Brie en Croute Spinach and Cheese Bruschetta Italian Spinach Torta Sicilian Mushroom Flatbread Italian Biscuit Flatbread Tuna Cheese Flips Mushroom Phyllo Tarts Tomato-Topped Onion Bread Wedges Savory Salmon-Filled Crescents Ham and Cheese Crescent Snacks Tex-Mex Appetizer Tart Pesto Crescent Twists with Feta Spread White Chili: Salsa Verde 01: Soups, Sandwiches and Snacks |
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