Torta Salata or Torta Rustica

Ingredients for 1 servings:

• 500 g ricotta
• 1 egg(s) or 2
• 1 pack of puff pastry, frozen
• 500 g spinach, frozen
• 1 garlic clove(s), finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian savory ricotta pie

Thaw the puff pastry slightly and roll out several sheets into a large piece of puff pastry. Line a deep baking dish about 20 cm in diameter with the large piece of puff pastry, leaving the ends hanging over. Sauté the spinach in a pan with the garlic, then let cool slightly. Season the ricotta with salt and pepper and add one or two eggs, depending on the desired firmness, then mix in the spinach. Pour the mixture into the dish and fold the ends of the puff pastry over it. If desired, you can cover the whole thing with additional puff pastry and brush it with egg yolk. Now bake in the oven at 220°C for 30-45 minutes. The torta is also delicious cold. Of course, you can adapt the recipe. Ricotta, salt, pepper, and egg are the basic ingredients. Some possible variations: leek and crab, leek and pumpkin, bacon and spinach, bacon and mushrooms.