Torta Rustica
(Italian Spinach & Ricotta Pie)

Ingredients

• 2 pie crusts (store-bought is totally fine)

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 10 oz frozen spinach, thawed and squeezed very dry

• 15 oz whole milk ricotta

• 1 cup shredded mozzarella

• 3/4 cup grated pecorino Romano or parmesan

• 4 eggs

• Splash of heavy cream

• Salt and pepper

• Optional:

  • chopped prosciutto or salami

  • sautéed mushrooms

  • artichokes

  • roasted red peppers

  • fresh basil

Instructions

1. Heat olive oil in a skillet. Cook onion until soft, then add garlic for 30 seconds.

2. Stir in spinach and cook off any remaining moisture. Cool slightly.

3. In a bowl combine:

   • ricotta

   • mozzarella

   • pecorino

   • eggs

   • cream

   • spinach mixture

   • pepper and a little salt

4. Line a deep pie dish or springform pan with one crust.

5. Fill with the ricotta mixture.

6. Top with second crust or make a lattice/top with rustic folds.

7. Cut a few vents and brush with olive oil or egg wash.

8. Bake at 375°F for about 45–55 minutes until golden and set.

9. Cool at least 1 hour before slicing.

Picnic Tips

• Make it the night before.

• Serve slightly cool or room temp.

• Great with:

  • arugula salad

  • marinated olives

  • grapes

  • Italian cookies

For extra Italian deli flavor, add:

• chopped salami/prosciutto

• pepperoncini

• provolone cubes

It’s also very forgiving — more rustic than delicate.