Friday, May 29, 2015

Rustica Torte

Makes 12 servings

1        small butternut squash (1 -1/2 pounds ) peeled , seeded and cut into 1/4-inch slices
3        eggs
3        cups ricotta cheese
1        cup graded Romano cheese
1        teaspoon rubbed sage
1        teaspoon water
1        small onion , chopped
2        tablespoons olive oil
2       packages (10 ounces each) frozen chopped spinach , thawed and squeeze dry
2       garlic cloves , minced
1/4    teaspoon ground nutmeg
1       package (17.3 ounces) frozen puff pastry , thawed

1.   Place squash slices on baking sheet coated with cooking spray . Lightly spritz with cooking spray . Bake at 400* for 15 minutes or until tender .

2 .   Meanwhile , in a bowl , combine two eggs , cheese and sage in a small bowl , whisk the water and remaining egg ; set aside .

3 .  In a large skillet , saute onion in oil until tender . Stir in spinach , garlic and nutmeg . Cook and stir for 2 minutes ; set aside .

4 .   Unfold one pastry sheet onto a lightly floured surface . Roll out into a 14-inch square  . Press onto bottom and up the sides of a greased 9-inch spring-form pan , allowing the excess pastry to drape over the edges . Brush with reserved egg mixture .

5 .   Layer with half of the squash , cheese mixture and spinach . Repeat layers . Roll out the remaining pastry into a 10-inch square , place over filling . Trim edges ; fold the bottom pastry over the top and press edges to seal . Reroll pastry trimmings . Cut out with a small leaf cookie cutter , place on torte . Brush with egg mixture .

6 .   Place pan on baking sheet . Bake at 400* for 40 to 45 minutes . Serve warm or at room temperature . Refrigerate leftovers .


The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it . The butternut squash adds a subtle sweetness that's irresistible .


  1. This reminds me of spanakopita (which I love). :-)

    1. Hi Audra
      It do and I like spanakopita . Thanks for stopping by :)

  2. Dear Nee,
    You have outdone yourself this time! Fabulous recipe and these ingredients are what I love the most. Great idea to use Butternut Squash, Ricotta, and the Spinach. Looks like a delicious dish and it is lovely to put on any table. Thanks for sharing...Have a super weekend......
    Dottie :)

    1. Hi dear Dottie ,
      Oh Dottie , you are just too sweet , with these ingredients , you can hear them calling all Italians , one thing we all have in common is good food .

      I notice that the eyes go along with buds ... the old saying goes , look good , smell good , taste good got to be good .
      Thanks for stopping by ;) Have a great weekend Nee ;)

  3. Good day Nee ! Your rustica torte looks fantastic. Yummm.... wish I can have a slice too.
    Hope you're having a wonderful weekend.
    Blessings, Kristy

  4. Love this torte! I could eat such thing for lunch every day!


Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!