Torta Rustica

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Spinach ricotta cake

4.46 from 226 ratings
A delicious puff pastry pie with creamy spinach & ricotta filling
Difficulty: easy
Cost: low
Calories: 253kcal
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Difficulty: easy
Cost: low
Calories: 253kcal
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes

Ingredients list

For a Springform pan with 22cm/9in Ø


  • Bring a pot of lightly salted water to a boil and cook the fresh spinach for about 10 minutes until soft. Then drain in a sieve and squeeze well to remove all the excess water.
  • Now put the cooked spinach in a large bowl with grated parmesan, egg, ricotta and a pinch of salt. Mix everything thoroughly.
  • Prepare a 22cm/9in Ø springform pan and grease with butter. Roll out the puff pastry and place it in the springform pan. Form a rim of approx. 1cm/0.4in on the springform pan and press it down well. Prick the pastry several times with a fork. Cut off the excess puff pastry and keep for decoration.
  • Preheat the oven to 180°C/360°C top/bottom heat.
  • Now spread the spinach ricotta filling evenly over the dough and smooth it out with a dough scraper.
  • Then roll out the remaining puff pastry in a circle and cut out strips about 2cm/0.8in wide. With it then lay out a uniform diamond pattern on the filling.
  • Now put the cake in the oven and bake for 35 minutes until golden brown.
  • Allow to cool briefly before serving.
    Buon appetito!
torta rustica
Calories: 253kcal (13%)Carbohydrates: 7g (2%)Protein: 21g (42%)Fat: 16g (25%)Saturated fatty acids: 10g (50%)Trans fatty acids: 1gCholesterol: 90mg (30%)

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