Sunday, July 17, 2011

Ricotta Torta with Beet Greens and Spinach

Made the Torta from a modified Weight Watcher's Recipe

1/4 cup plain bread crumbs
2 tsp olive oil
2 small red onions, chopped
1 bunch of beet greens, chopped
1 small bunch spinach, chopped
3 garlic cloves, minced
1 16 oz container part-skim ricotta cheese (I buy Sorrento because it has no additives or thickeners)
1 egg, lightly beaten
salt & freshly ground black pepper
Pre-heat the oven to 400 degrees F
Spray a 9" springform pan with olive oil cooking spray and sprinkle with 2 tablespoons of breadcrumbs
heat the oil in a large skillet, cook onions, stirring about 5 min until softened
stir in greens and garlic and cook until greens are wilted
while greens are cooking, combine ricotta, egg, salt pepper, and remaining breadcrumbs in a bowl, stir in the onion/greens mixture, then spoon into the prepared pan
bake until puffed and golden - about 45 minutes
It will puff up, then sink as it cools.

Served this with a Corn Salad from an Ina Garten recipe

 I used purple and green basil.

No comments:

Post a Comment