Torta di spinaci

Torta di spinaci

Suggested material offered in store


Spinach Quiche

 Dough for crust:

240g 00 flour (and a little extra for the work surface)

1 tsp salt

120g unsalted butter cut into cubes

1 tbsp butter to grease the mold

1 egg yolk

3 tbsp cold milk 



3 eggs, beaten

300g spinach (blanched for 1 minute, well dried and chopped)

30g golden raisins, soaked in water for 30 minutes and drained

¾ cup 35% cream

½ cup Parmesan or Romano cheese

Salt and pepper

30g pine nuts


Dough for crust:

In a bowl, add flour with salt and butter.

Work the butter with your fingers. Add the egg yolk and cold milk.

Work the dough and form a ball.

Wrap the ball of dough with plastic wrap and let rest in the fridge for 1 hour.



Preheat oven to 350 F

Grease rectangular mold with removable bottom (14” x 5”) and sprinkle with flour.

Roll out the dough 1” larger than the mold size all around.

Place the sheet of dough onto the mold and take away the excess dough around the edges.

In a bowl, mix the spinach, raisins, eggs, cream and eggs well.

Season with salt and pepper.

Pour mixture into the mold and add pine nuts on top.

Bake for about 40 minutes until golden.

Let cool.

Serve warm or cold.


6 servings.

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