Tuscan Spinach Torta
Submitted by SweetsLink
Savory Italian spinach torta with mozzarella, sun-dried tomatoes, and toasted pine nuts baked in a Dijon-brushed pie crust. A stunning brunch or dinner centerpiece that’s golden, cheesy, and herb-filled.
YIELD
8 servingsPREP
30 minCOOK
35 minREADY
65 minThink of this as a quiche’s glamorous Italian cousin who just got back from Florence.
A flaky pie crust gets brushed with Dijon mustard for a sharp, peppery base, then filled with buttery sauteed spinach, red onion, and sun-dried tomatoes bound together with beaten eggs and stretchy mozzarella.
Toasted pine nuts scattered across the top add a nutty crunch that contrasts beautifully with the creamy filling.
Serve it warm from a springform pan and watch your guests lose their minds. This one works just as well at a Saturday brunch as it does alongside a weeknight salad.
Pro Tips
- Squeeze every last drop of moisture from the thawed spinach or you’ll end up with a soggy bottom crust
- The Dijon layer isn’t just for flavor; it creates a moisture barrier that keeps the crust crisp
- Watch the pine nuts carefully when toasting since they go from golden to burnt in seconds
- Let the torta rest a full 10 minutes after baking so the filling sets and slices cleanly
- Use a 10-inch springform pan for the best presentation, but a 9-inch pie pan works too
Ingredients
Directions
*To toast nuts, spread on cookie sheet; bake at 350℉ (180℃) for 3 to 6 minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees.
Prepare pie crust according to package directions for one-crust baked shell using 10” springform pan (or 9” pie pan - refrigerate remaining crust for later use).
Place prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessary. Spread mustard over bottom of crust.
Bake for 9 to 11 minutes or until crust is lightly browned.
Reduce oven to 350℉ (180℃). Melt butter in large skillet over medium-low heat.
Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender.
Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well.
In large bowl, cimbine eggs and cheese; mix well.
Stir in spinach mixture.
Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly.
Bake for 25 to 35 minutes or until filling and pine nuts are golden brown.
Let stand 10 minutes.
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