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Italian Torta
Wilton book.
Italian Torta
1 pkg.(16oz.) hot roll mix
1 lb. ground beef
1/2 medium onion, chopped
1 clove garlic, minced
1 tsp. oregano
1/2 tsp. basil
1/2 cup water
1 (6 oz.) can tomato paste
1 (10 oz.) frozen chopped spinach, thawed
1 cup ricotta or cottage cheese, drained
Salt and pepper to taste
1 cup mozzarella cheese, shredded
1 egg beaten.
Prepare hot roll mix according to pkg. directions.
While dough is rising, brown ground beef and onion; drain fat. Add seasonings, water, and tomato paste.
Squeeze excess moisture from spinach and combine with ricotta cheese. Salt and pepper to taste.
After fillings are prepared; divide dough into 3 portions and roll each into 9 inch circle. Fit 1 portion into a buttered 9 in.springform pan. Spread meat almost to edges of dough. Sprinkle mozzarella cheese on top of meat. Add next layer of dough and allow to rise 10 minutes.
Spread with spinach mixture. Place remaining dough on top and cover with a damp cloth. Set pan in warm place and allow to rise about 40 minutes.
When doubled in size, score top with sharp knife into 8 pie shaped wedges. Brush tops with egg. Bake on lower oven rack at 350ºF for 40-50 minutes or till crust is golden brown. Let set 15 minutes before slicing.
Makes 8 servings.
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