Torta Rustica
Yield:  1 Recipe  VG, SoF

1 10-ounce pkg Frozen spinach 3 Sweet red peppers 2 tb Olive oil - divided into two portions 2 Cloves garlic, diced 1 ts Oregano Salt and pepper to taste

1 Onion 3 Eggs 1 1/2 lbs Ricotta cheese 11 ounces Mozzarella cheese 2 ounces Parmesan cheese, grated Pie pastry

Microwave the frozen spinach for five minutes on high.  Cool and squeeze it dry.  Sauté the red peppers in 1 tablespoon of oil for five minutes.  Add diced garlic, oregano, a quarter teaspoon of salt and pepper, and sauté three more minutes.  Set aside.

Peel and chop the onion and sauté in 1 tablespoon of oil for a few minutes, and add to the spinach along with the thyme, and a quarter teaspoon of salt and pepper.  Set this mixture aside also.

Beat the eggs and mix with the Ricotta cheese.  Cut the Mozzarella into small cubes.   Line a 10 inch pie pan with pastry.  Put in half the Ricotta mixture - the peppers, the mozzarella, the spinach mixture, the Parmesan cheese and finally the remaining Ricotta mixture.

Cover with the top crust of pastry, and cut slashes in the top for the steam to escape. Bake at 350 degrees for 1hour (or 1 and a quarter hours), until the crust is golden brown.   Let cool a little before serving.  This dish is also great served cold as leftovers!

From Article: Christmas Dinner and the Sole Vegetarian

Winter 1999-2000 Articles
www.recipenet.org

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Last modified: April 09, 2002