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Spinach And Ricotta Torte Recipe
|Pizza dough/1 pound frozen pizza / bread dough||1⁄2 Cup (8 tbs)|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Ricotta cheese||15 Ounce (1 Container)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs) (Progresso)|
|Basil leaves||1⁄2 Teaspoon, crushed|
|Ground black pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Roasted peppers||7 Ounce (1 Jar, Progresso)|
Serving size: Complete recipe
Calories 2036 Calories from Fat 861
% Daily Value*
Total Fat 98 g151.1%
Saturated Fat 52.1 g260.4%
Trans Fat 0 g
Cholesterol 1099.4 mg
Sodium 3196.9 mg133.2%
Total Carbohydrates 205 g68.4%
Dietary Fiber 59.2 g236.7%
Sugars 8 g
Protein 128 g256.1%
Vitamin A 607.2% Vitamin C 203.2%
Calcium 262.7% Iron 406.3%
*Based on a 2000 Calorie diet
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.