With the rich, creamy ricotta cheese and the earthy flavors of spinach, this Spinach, Ricotta, and Egg Torte is a delicious savory dish. It's great for breakfast, lunch, or a light dinner.
Ingredients: 4 cups fresh spinach, chopped. 1 cup ricotta cheese. 4 large eggs. 1/2 cup grated Parmesan cheese. 1/4 cup milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1/2 cup shredded mozzarella cheese. 1 tablespoon olive oil. 1/2 onion, finely chopped. 2 cloves garlic, minced.
Instructions: Start by heating the oven to 350F 175C. Put olive oil in a pan and heat it over medium-low heat. Cut up the onion and garlic and add them. Saut them for about three minutes, or until they become clear. Put the chopped spinach in the pan and cook for two to three minutes, until it softens. Take it off the heat and set it aside. Mix the ricotta cheese, eggs, milk, salt, black pepper, and nutmeg together in a bowl using an electric mixer until everything is well blended. Prepare a pie or tart pan by greasing it. Spread the sauted spinach out in the dish so that it covers the whole thing. Spread the ricotta and egg mix on top of the spinach. Add some shreds of mozzarella cheese on top. Before you put the torte in the oven, heat it up. Bake it for 30 to 35 minutes, or until the top is golden brown and set. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 35 minutes
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