This delicious savory cake is filled with ricotta and seasoned with spring herbs, spinach, onions and pecorino Romano. You can assemble the cake up to 24 hours ahead and store it in the refrigerator until you’re ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then, serve it for brunch, a light lunch accompanied with salad or as a first course at a dinner party.
Torta Rustica (Savory Cake with Spinach, Ricotta and Fresh Herbs)
- 4 eggs
- 10 ounces whole milk ricotta
- 1 cup pecorino Romano, grated
- pinch nutmeg
- 1/2 onion, chopped
- 1 pound spinach, chopped
- 1 cup baby arugula
- 1 garlic, minced
- 2 tablespoon parsley
- Extra Virgin olive oil as needed
- salt and pepper to taste
- 1/2 cup walnuts
In a mixing bowl, whisk the eggs with the ricotta and pecorino until combined. Add the nutmeg and season with salt and pepper. Set aside.
In a cooking pan saute the onions with olive oil on medium heat until translucent. Season with salt and pepper. Add spinach, arugula, herbs and garlic and cooked until spinach is soft and turn into a deep green color. Let it cool and if desired, process it for a smoother texture.
Mix the cooled spinach mixture with the ricotta mixture. Adjust flavor with salt and pepper to taste. Add the walnuts on top and place the mixture in an oiled pie pan.
Bake at 350 F until the cake is puffy and golden brown. About 1 hour. Serve warm or at room temperature.