Equipment
Ingredients
dough
- 310 g all-purpose flour
- 30 g granulated sugar
- 1½ g kosher salt
- 170 g unsalted butter, cold, cut into small pieces
- 1 egg
- 1 egg white
- 1 lemon zest
- 60 ml dry white wine, iced
filling
- 680 g ricotta cheese
- 15 ml olive oil
- 140 g baby spinach, coarsely chopped
- 2 garlic, minced
- 2½ g kosher salt
- 2 egg
- 225 g mozzarella cheese, shredded
- 115 g pecorino romano cheese, grated
- 115 g ham, diced
- 15 g fresh parsley, chopped
- 9 g black pepper
- ½ g red-pepper flakes
- ½ g nutmeg, freshly grated
finish
- 1 egg yolk
- 5 ml water
Nutrition (per serving)
Method
Combine flour, sugar, and salt in a food processor and pulse briefly.
Add cold butter pieces to the flour mixture and pulse until butter pieces are the size of small beans.
Pulse in the egg, egg white, and lemon zest until incorporated.
Pour in the iced wine 15ml at a time, pulsing until the dough just begins to clump together.
Divide the dough into two disks, making one slightly larger than the other, and wrap tightly in plastic.
Refrigerate the dough disks for at least 1 hour.
Preheat your oven to 190°C (375°F).
Place the ricotta in a sieve to drain any excess liquid.
Heat olive oil in a skillet over medium-high heat and sauté spinach until wilted, about 2 minutes.
Add garlic and a pinch of salt to the spinach, cooking for 2 more minutes until the spinach is very dry.
Transfer spinach to a bowl to cool and discard any liquid that pools.
Purée the drained ricotta and eggs in a food processor until smooth.
Fold the ricotta mixture, mozzarella, pecorino, ham, parsley, salt, pepper, red-pepper flakes, and nutmeg into the cooled spinach.
Roll the larger dough disk into a 35cm (14-inch) circle and press it into the bottom and up the sides of a 9-inch springform pan.
Spoon the filling into the pan and spread it into an even layer.
Roll the smaller disk into a 30cm (12-inch) circle, cut into 1.25cm (0.5-inch) strips, and arrange in a lattice over the filling.
Crimp the edges to seal and brush the lattice with the egg yolk and water mixture.
Bake the torta on a baking sheet for 50 to 60 minutes at 190°C (375°F).
Allow the pie to rest on a wire rack for 45 minutes before slicing.
Chef's Notes
- Ensure your butter and wine are very cold when making the dough. This is crucial for achieving a flaky, tender crust.
- Don't overwork the dough after adding the wine. Mix just until it starts to come together to avoid a tough pastry.
- Thoroughly drain and dry the spinach after wilting. Excess moisture in the filling can lead to a soggy bottom crust.
- Allowing the torta to rest after baking is essential. This lets the filling set properly, preventing it from oozing out when sliced.
- For an extra layer of flavor, consider adding a handful of chopped sun-dried tomatoes or a different assortment of cured meats to the filling.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil and plastic.
Reheating: Warm in a 175°C (350°F) oven for 15 minutes to maintain crust texture.
