Baked ricotta, pea, spinach, mint and dill torte

A vibrant and flavorful torte, perfect for a light lunch, brunch, or vegetarian main course. This dish combines creamy ricotta, tender peas, and fresh herbs with the earthy goodness of spinach, all baked to golden perfection.

Ingredients:

• 450g fresh spinach or frozen spinach, thawed and squeezed dry

• 300g ricotta cheese

• 200g frozen peas, thawed and drained

• 1/2 cup grated Parmesan cheese

• 1/4 cup fresh mint, roughly torn

• 1/4 cup fresh dill, finely chopped

• 2 tablespoons Dijon mustard

• 2 large eggs, lightly beaten

• Salt and freshly ground black pepper, to taste

• Olive oil (for blanching, if using fresh spinach)

Method:

1. Prepare the Spinach:

   • If using fresh spinach, wash thoroughly. Bring a large pot of salted water to a boil. Blanch the spinach until wilted. Drain in a colander and immediately refresh under cold running water. Once cool, squeeze out as much excess water as possible.

   • If using frozen spinach, thaw completely and squeeze dry.

2. Combine the Filling:

   • In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, Dijon mustard, chopped mint, and dill.

   • Add the lightly beaten eggs and mix thoroughly, mashing slightly with a fork to ensure a smooth consistency.

   • Stir in the thawed peas and the prepared spinach. Season generously with salt and freshly ground black pepper.

3. Assemble and Bake:

   • Preheat oven to 180°C (350°F).

   • Line an oven-proof baking tin or pan with baking paper.

   • Pour the spinach and ricotta mixture into the prepared pan, spreading evenly with a fork.

   • Bake for 45-55 minutes, or until the torte is set in the center and lightly golden.

4. Cool and Serve:

   • Allow the torte to cool in the pan for 10-15 minutes before carefully removing it from the pan.

   • Serve warm or at room temperature.

Equipment:

• Large pot or skillet

• Large mixing bowl

• Knife and cutting board

• Garlic press (optional)

• Spatula or spoon

• Measuring cups and spoons

• Colander or sieve

• Baking paper

• Oven-proof baking tin or pan

• Tips:

• For a richer flavor, add a pinch of freshly grated nutmeg to the ricotta filling.

• If fresh herbs are unavailable, substitute with dried herbs, using half the quantity.

• Ensure frozen spinach and peas are thoroughly drained to prevent a soggy torte.