Torta di Carciofi e Spinaci

There's something soothing about the modest combination of spinach & ricotta. It's nutty, creamy, flavor is so familiar -- reminiscent of childhood favorites like stuffed shells & lasagna. So, after last week's brief unintended cooking hiatus Luisa's torta stuffed with ricotta & artichoke hearts looked just perfect. 

This Italian meat (or in this case, vegetable) & cheese pie can be likened to a quiche or fritatta with a lighter, flakier crust. I like to use puff pastry, but some folks prefer a good pizza dough. Which ever you choose, a torta makes a nice & comfy dinner.

Torta di Carciofi e Spinaci, serves 6 - 8

recipe adapted from The Wednesday Chef

1 sheet puff pastry, thawed
10 oz. artichoke hearts
1 c. frozen spinach, thawed & drained
1 tbsp. olive oil

20 grates of nutmeg
2 sprigs thyme
1/2 c. fresh parsley, minced
1 c. ricotta cheese
1/2 c. grated parmesan cheese
2 eggs

1/2 tbsp. salt
1/4 tbsp. pepper

In a medium sauté pan brown the artichoke hearts over low heat for 20 - 30 minutes in olive oil. In the last 10 minutes add the thyme & spinach to heat through. Remove the mixture to a large cutting board & coarsely chop the hearts. Let cool for 15 minutes.

While the mixture cools, butter a 10" or 12" round oven-safe baking dish & line it with the puff pastry. Some will hang over. Leave this for later.

In a medium bowl, combine the ricotta, 1 egg, & parmesan cheese. Grate in the nutmeg & add the salt & pepper. Fold in the artichoke mixture & pour into the puff pastry. Fold the remaining pastry over the filling & brush with the remaining egg. (You can sprinkle with a bit more parmesan at this point if you're a fiend like me!). Bake for 45 - 50 minutes & let cool for 10 before serving.