If you have been craving torta di spinaci, this classic version delivers everything you love about the original. A Renaissance-era spinach tart with raisins and pine nuts — Ligurian cooking at its most interesting. It is simple, honest cooking — the kind of dish Italian home cooks have made for generations, and one you can master on the first try.
Why This Torta Di Spinaci Recipe Works
Blanched spinach, golden raisins and cream do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — torta di spinaci is proof that a handful of good ingredients beats a long shopping list.
A Note on Ingredients
Squeeze the blanched spinach thoroughly — wet spinach loosens the custard. Golden raisins are traditional; their sweetness against the salty cheese is the point of torta di spinaci.
How to Make Torta Di Spinaci, Step by Step
Make a buttery short crust and chill it, roll it into a tart pan, then whisk spinach with eggs, cream, Parmesan and plump raisins. Pour the filling into the shell, scatter pine nuts over, and bake the torta di spinaci at 350 F until golden and just set. Serve warm or at room temperature, as tradition intends.
Tips for the Best Torta Di Spinaci
- Chill the dough a full hour or it will shrink in the pan.
- Blind-bake the shell 10 minutes if your spinach was extra wet.
- It travels beautifully — a great picnic or potluck tart.
Make Ahead and Storage
Refrigerate up to 2 days; serve at room temperature or gently rewarmed.
More Italian Recipes to Try
When you are ready for your next Italian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Polpette alla Casalinga (Italian Meatballs) — and for the history behind the dish, this overview of Ligurian cuisine is worth a read.
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