Torta Rustica

Name: Torta Rustica
Ingredients: 1 x 10-ounce pkg Frozen spinach; 3 ea Sweet red peppers; 2 Tbsp Olive oil, divided; 2 cloves Garlic, diced; 1 tsp Oregano; 1/2 tsp Salt, divided; 1/2 tsp Pepper, divided; 3 ea Eggs; 1 ea Onion; 1 tsp Thyme; 1 1/2 lbs Ricotta cheese; 11 ounces Mozzarella cheese; 2 ounces Parmesan cheese, grated; for one 10" pie with top & bottom crust Pie pastry

March 1, 2020 Other Contributors

About

This fantastic dish is a bit labour intensive but well worth the effort. It also tastes good served cold as leftovers.

Adrienne R. – Contributor

Ingredients

Frozen spinach		1 x 10-ounce pkg
Sweet red peppers		3 ea
Olive oil, divided		2 Tbsp
Garlic, diced		2 cloves
Oregano		1 tsp
Salt, divided		1/2 tsp
Pepper, divided		1/2 tsp
Eggs		3 ea
Onion		1 ea
Thyme		1 tsp
Ricotta cheese		1 1/2 lbs
Mozzarella cheese		11 ounces
Parmesan cheese, grated		2 ounces
Pie pastry		for one 10" pie with top & bottom crust

Directions

Microwave the frozen spinach for five minutes on high. Cool and squeeze it dry.
Sauté the red peppers in 1 tablespoon of oil for five minutes.
Add diced garlic, oregano and a quarter teaspoon each of salt and pepper. Sauté three more minutes. Set aside.
Peel and chop the onion and sauté in remaining tablespoon of oil for a few minutes. Add to the spinach along with the thyme and the remaining quarter teaspoon each of salt and pepper. Set this mixture aside also.
Beat the eggs and mix with the Ricotta cheese.
Cut the Mozzarella into small cubes.
Roll out the pastry into two rounds for top and bottom crust. Line a 10 inch pie plate with the bottom crust.
Put in half the Ricotta mixture, then the peppers, the mozzarella, the spinach mixture, the Parmesan cheese and finally the remaining Ricotta mixture.
Cover with the top crust of pastry and cut slashes in the top for the steam to escape.
Bake at 350 degrees for one hour (or one and a quarter hours), until the crust is golden brown.
Let cool a little before serving.