Torta Salata di Ricotta

Torta Salata di Ricotta is a savory Italian pie filled with creamy ricotta cheese, fresh herbs, and a hint of lemon zest, encased in a flaky pastry crust. This delightful dish is perfect for a cozy dinner, offering a burst of flavors in every bite.

Ingredients

• All-purpose flour - 150 grams
• Unsalted butter - 75 grams, chilled and cubed
• Cold water - 50 ml
• Ricotta cheese - 250 grams
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Fresh spinach - 100 grams, chopped
• Fresh basil - 10 grams, chopped
• Lemon zest - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon

Steps

1. In a large bowl, combine the flour and chilled butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 180°C (350°F).
4. In a separate bowl, mix the ricotta cheese, eggs, grated Parmesan, chopped spinach, basil, lemon zest, salt, and black pepper until well combined.
5. On a lightly floured surface, roll out the chilled dough to fit a 20 cm (8-inch) pie dish. Place the rolled dough into the dish and trim any excess.
6. Pour the ricotta mixture into the crust, spreading it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• High in protein from ricotta and eggs, supporting muscle health.
• Rich in vitamins and minerals from spinach and herbs, promoting overall well-being.

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