Spinach And Ricotta Torte Recipe
Ingredients
| Frozen bread dough | 1/2 Pound | |
| Frozen chopped spinach package | 1 , thawed | |
| Eggs | 4 standard | |
| Ricotta cheese | 1 Can (10oz) | |
| 1/3 cup Progresso Grated Parmesan Cheese | ||
| Basil leaves | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Peppers | 1 To taste, roasted | |
Directions
Place rack as low as possible in the oven.
Preheat oven to 425° F.
Grease a 9-inch layer cake pan with a removable bottom.
On a lightly floured surface roll out dough to a 13-inch circle.
Fit dough into prepared pan and crimp edge.
Squeeze out as much liquid as possible from the spinach.
In a large mixing bowl beat together eggs, ricotta and Parmesan cheeses, spinach, basil, salt, black pepper and nutmeg.
Chop roasted peppers.
Stir into cheese mixture.
Turn into prepared crust.
Bake for 15 minutes.
Lower oven temperature to 375° F.
Bake until crust is browned and a knife inserted in the center comes out clean, 30 to 45 minutes.
Remove rim from pan.
Cool on a rack for 10 minutes.
Preheat oven to 425° F.
Grease a 9-inch layer cake pan with a removable bottom.
On a lightly floured surface roll out dough to a 13-inch circle.
Fit dough into prepared pan and crimp edge.
Squeeze out as much liquid as possible from the spinach.
In a large mixing bowl beat together eggs, ricotta and Parmesan cheeses, spinach, basil, salt, black pepper and nutmeg.
Chop roasted peppers.
Stir into cheese mixture.
Turn into prepared crust.
Bake for 15 minutes.
Lower oven temperature to 375° F.
Bake until crust is browned and a knife inserted in the center comes out clean, 30 to 45 minutes.
Remove rim from pan.
Cool on a rack for 10 minutes.
Chef
