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Torta Rustica With Ricotta And Spinach Recipe

Ingredients

• 2 ½ cups/310 grams all-purpose flour, plus more as needed
• 2 tablespoons granulated sugar
• ¼ teaspoon fine sea or table salt
• ¾ cup/170 grams cold unsalted butter, cut into pieces
• 1 large egg
• 1 large egg white (save the yolk for the egg wash)
• Zest from 1 lemon
• 3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
• FOR THE FILLING:
• 3 cups/24 ounces whole-milk ricotta
• 1 tablespoon extra-virgin olive oil
• About 5 cups/5 ounces baby spinach or chard, coarsely chopped
• 2 garlic cloves, finely grated or minced
• ½ teaspoon fine sea or table salt, plus more as needed
• 2 large eggs
• 2 cups/8 ounces shredded fresh mozzarella
• 1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
• ½ cup/4 ounces ham, diced (optional)
• ½ cup chopped parsley
• 1 ½ teaspoons freshly ground black pepper
• ⅛ teaspoon red-pepper flakes, plus more as needed
• ⅛ teaspoon freshly grated nutmeg
• Egg wash (1 egg yolk beaten with 1

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