Serves: 12
Total Calories: 180
Heat oven to 400°F. Place oven rack at lowest position. Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared pie crust in pan press in bottom and up sides of pan. Trim edges if necessary.
In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk blend well. Spread evenly in pie crust-lined pan.
To make lattice top, cut remaining crust into 3/4-inch-wide strips. Arrange strips in lattice design over spinach mixture. Trim and seal edges. In small bowl, combine egg white and water beat well. Gently brush over lattice. Bake at 400° F. on lowest oven rack for 45 to 50 minutes or until dark golden brown.* Cool 10 minutes remove sides of pan. Serve warm.
*TIP: Cover torta with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning.
Nutrition Per Serving: Calories 220 Protein 6g Carbohydrate 18g Fat 14g Sodium 480mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Italian Spinach Torta recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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