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SPINACH TART - Tortu di Spinaci
This delicious and nutritious Spinach Tart comes together quickly and is perfect for breakfast or for lunch with a salad.
Servings 8
Ingredients
- 2 pounds fresh spinach or other greens
- 1 cup fresh ricotta
- 1 large egg
- 1 large egg yolk
- ½ cup whole milk
- 4 tablespoons extra-virgin olive oil
- 4 ounces Parmigiano-Reggiano grated (1 cup)
- 1 tablespoon fresh marjoram leaves or ½ teaspoon dried
- 4 tablespoons ½ stick salted butter melted
- ½ teaspoon sea salt
- A few grindings of black pepper
Instructions
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Place the greens in a pot with about an inch of water and cook over medium heat for about 10 minutes, until wilted. Drain, and when cool enough to handle, squeeze the greens into a ball, squeezing out every last drop of moisture.
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You should have about 1 cup of greens. Roughly chop the greens and set aside.
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About an hour before you are going to bake the tart, place the ricotta in a fine sieve and drain it over a bowl to remove the excess whey.
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Preheat the oven to 350°Line the bottom of a 9-inch round cake pan with parchment paper.
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Put the chopped greens in clean bowl with the drained ricotta, whole egg and yolk, milk, 3 tablespoons of the olive oil, ¾ cup of the Parmigiana, the marjoram, butter, salt, and pepper. Mix well with a fork.
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Pour the mixture into the pan, leveling off the top with the back of a spoon. Cover with the remaining olive oil and Parmigiana.
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Bake for 50 minutes, until the tart begins to brown and is well set. Remove from the oven and let cool for 10 minutes. Loosen the sides with a knife and, using an offset spatula, turn it out onto a serving platter. Serve.