Torta di Verdure – Sweet Spinach Pie

Sweet spinach pieOur Cooking School offers courses also for students who have specific dietary requirements: gluten free, vegetarian, vegan and organic, keeping the focus on the tradition and authenticity of Italian Cuisine.

Today, we would like to show you how being a vegetarian does not mean you cannot enjoy the tasteful dishes of Italian tradition. In particular, since Tuscan Cuisine is very diverse, we want to share with you our recipe for a sweet spinach pie!

Ingredients for the Pastry:

11 Oz/ 300 G Plain White Flour
3.25 Oz/ 80 G Sugar
4 Oz/ 100 G Butter
2 Egg Yolks
Pinch Salt

To make the pastry, sift the flour onto a pastry board or work surface. Make a hole in the middle and put in the butter, sugar, salt, and egg yolks. Work into a soft smooth dough with your fingertips. Cover and leave for 2 hours in a warm place.

Ingredients for the Filling:

7 Oz/ 200 G Zucchini
11 Oz/ 300 G Spinach or Swiss Chard
3 Oz/ 75 G Sugar
2 Oz/ 50 G Pine Nuts
1.25 Oz/ 30 G Raisins
1 Egg, beaten
2 TBSP Grated Orange Peel
2 TBSP Grated Parmesan
.50 TSP Cinnamon
.50 TSP Nutmeg
Pinch of Salt
1 – 1.50 Oz/ 25 – 30 G Butter

To make the filling, first chop the zucchini and spinach finely, discarding any tough stalks. Wash and drain well, then simmer in the butter until soft. Let cool and then mix well with the other ingredients.
When the dough is ready, cut off about a quarter and keep aside to make a lattice top for the pie. Roll the remainder out into a large circle and place in a greased, floured flan dish. Pour in the filling. Roll out the remaining pastry and cut into strips for the lattice top. Brush with beaten egg yolk and bake for 25-30 minutes in an oven preheated to 375F/ 190C until a toothpick put into the centre of the pie comes out dry.

Enjoy!

 

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