Today's tasty recipie is a flattish pie that comes from the Liguria area in Italy. The amazing recipe for this particular Torta came from "The Book of Kale" by Sharon Hanna. Sharon has some great recipes in her book that are well worth checking out.
Although the original recipe called for chard instead of spinach, feta in place of the cottage cheese, as well as a few other minor changes today I am going to post the recipe as I have made it. Fortunately the wonderful thing with cooking is most recipes can be adapted to your own taste.
1 1/4 cups (300ml): Flour; half Red Fife or Whole Wheat and half Unbleached All Purpose Flour
1/2 tsp (2.5ml): Baking Powder
2 Tbsp (30 ml): Olive Oil
1 Tbsp (15ml): Butter, softened
3/4 cup (180 ml): Dry Cottage Cheese
3/4 cup (180 ml): Mozzarella, Gouda or other mild Cheese
1-2 Potatoes; boiled, chopped and cooled
1 Small Onion, minced and sautéed
3 Tbsp (45ml): Parsley, minced
1/4 tsp (1 ml): Black Pepper
2 cups (375ml): Kale Leaves, loosely packed, cut in chiffonade or finely cut
2 cups (375 ml): loosely packed Spinach or Chard, cut same as Kale
Salt to tase
1-2 Eggs lightly beaten, I used one as two makes it to eggy for me
2 Tbsp (30ml): Olive Oil divided
note: I added some frozen corn and peas to the filling this time for extra vegetables.
Crust: Mix together dry ingredients, drizzle oil over top add butter, then combine well with fork. Sprinkle water on a little at a time, adding up to a maximum of 1/2 cup (125ml), to form a soft dough that just holds together. Kneed the dough for about 30 seconds, then wrap and refrigerate for at least an hour. (You can make the crust in advance and store tightly wrapped in the refrigerator for up to a day).
Filling: Mix cheeses, potato, sautéed onion and parsley in a bowl season with salt and pepper.
Cook the greens in a small amount of water until al dente. Drain in a colander, squeezing out as much liquid as you can. Let stand then squeeze the greens again so you don't end up with a soggy torta.
Add the greens to the cheese/potato mixture. Season to taste depending on the saltyness of the cheese.
Stir in the egg and 1 Tbsp (15 ml) olive oil.
Preheat oven to 375* F (190 C).
Remove the dough from the fridge and divide into two portions one slightly larger than the other. On a slightly floured surface, roll out the slightly larger ball to an aproximately 13" (32cm) circle, turning dough occasionally. It doesn't need to be perfectly round, in fact it looks more rustic and authentic if it's a bit wonky.
Place the bottom crust on a tray lined with parchment paper. Gently pile filling on top, spreading out while leaving a 1 inch (2.5 cm) edge without filling.
Now, roll out the top crust (which will be slightly smaller) and place it on the top of the bottom crust and filling. Lightly moisten the bottom edge, then fold and crimp with your fingers. Pierce the top here and there to allow the steam to escape.
Brush or drizzle the top with the remaining olive oil. Bake until pale or golden, about 30-35 minutes. Enjoy.