I am so pleased to be participating in the Holiday Recipe Club (if you want to join click on the link and send in an email)! I love these blog hops. So much fun to see what everyone else is doing and cooking and baking. I particularly love that this one is no pressure. I don’t work well with deadlines. This one is simple ~ a few weeks before the holiday you’re sent a list of ingredients. You have to use 1, 2 or all 3 in your recipe. How much fun is that?
Back to the cooking!
Growing up, one of my favorite things to have at any holiday was my Great Grandmother’s Torta. Plain and simple – a flaky pie-like crust, spinach, rice, parmigiano, eggs, baked and fabulousness. Then my Mother throws a wrench into the works with a recipe by her friend Celeste for something very similar, that she has now tweaked, but without the rice and using ricotta.
- 1 pie crust ~ deep dish
- 1 – 6 oz. bag baby spinach, roughly chopped
- 2 eggs
- 1 16 oz ricotta
- heaping 1/4 C parmigiano
- 1/4 t fresh ground pepper
NOTE: For you do-it-yourselfers out there, by all means make the pie crust. I used a Pillsbury pie crust.
Preheat oven to 350 degrees.
Roughly chop the spinach and saute until cooked down. Let cool and squeeze dry. If you don’t squeeze it dry, the whole thing will be too soggy and watery.
Mix spinach, eggs, ricotta, parmigiano and pepper in a bowl.
Pour into pie crust, smooth out top and bake for about 45 until lightly brown on top.
This makes a wonderful lunch, light supper with a salad, or side dish.