Spinach & Ricotta Torte

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.5
  • Total Fat: 16.4 g
  • Cholesterol: 130.9 mg
  • Sodium: 267.9 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 15.2 g

View full nutritional breakdown of Spinach & Ricotta Torte calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    500g green leaves - a mixture of baby silverbeet and spinach is best, with some Italian chicory (endive) leaves (optional)
    1 large onion, diced
    3 tbsp olive oil
    400g fresh ricotta
    1 sprig fresh tarragon,chopped (optional) or 1tbsp chopped parsley
    3 large eggs
    6 tbsp parmesan, grated


Wash the greens well, and cook separately. Drain well. When cool, squeeze dry, and chop finely.
Dice the onion finely, and cook gently in 2 tablespoons of the olive oil until soft and golden. Allow to cool.
Mix the ricotta well with a wooden spoon, then add the cooled chopped onion and chopped greens.
Add tarragon (or parsley), salt, pepper and a few scrapings of nutmeg.
Beat the eggs lightly, and add to the mixture with a little olive oil (about a dessertspoon).
Add grated parmesan, mix again.
Put in round baking tin well oiled with the remaining olive oil, and bake in moderate oven for about 50minutes, until cooked. It will cook like a cake, rising and with the edges pulling away when it is ready.
Leave to cool enough to turn out, then serve cut into wedges.
As good warm as it is cold.

Number of Servings: 6

Recipe submitted by SparkPeople user MAREE_O.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.