- Salty pie shell 1
- Chopped frozen spinach 300g
- Ricotta light 475g
- Parmigiano 50g
- Medium eggs 2
- Salt, pepper
Don’t waste your time cooking the spinach, just thaw them. As soon as they are not frozen you can add them to the mixture.
If you want your savory cake to be more crunchy, add at the ricotta-egg mixture a little bit of breadcrumb.
You can decor your torta salata with mozzarella and cherry tomatoes to make it more Christmasy.
What I usually bring at a potluck…
The “torta salata” (savory cake) is one of those classic dishes you bring at a potluck when you don’t really have time to cook but still don’t want to buy the food. Everyone likes it and maybe because of the “cake” shape it seems like you put so much work on it (little did they know…). Easy and fast to make is the ideal plate for a Christmas party potluck!
- Preheat the oven to 375F (or whatever temperature suggested on the pie shells box).
- Thaw the frozen spinach in a small pan with a tablespoon of water on a low heat.
- In a bowl mix the ricotta with the Parmigiano and the two eggs.
- Drain the spinach and add them to the mixture.
- With a fork create small holes on the shell and then fill with the mixture. Cook for 10-12 minutes (or the time reported on the pie shells box). ENJOY!
|Ingredients||quantity||Calories (kcal)||Carbs (g)||Fat (g)||Protein (g)|
|Salty pie shell||1||880||88||56||8|
|Chopped frozen spinach||300||210||32||21|