Vegeterian
Spinach Tortino
Quick and Easy, this classic spinach flan is easy to make and lovely to eat!
Quick and Easy, this classic spinach flan is easy to make and lovely to eat!
The Spinach Tortino, a savory Italian flan, is a delightful appetizer or side dish. Its creamy texture and vibrant spinach flavor make it a sophisticated and satisfying addition to any meal. This recipe offers a simple yet elegant way to bring a taste of Tuscany to your table.
For the spinach torte
Cut the spinach in small pieces with a knife (we prefer fresh spinach, but frozen is fine!).
With a blender, mix spinach with the rest of the ingredients.
Coat 4 muffin-size baking cups with butter and pour in mixture.
Bake at 350F for 30 minutes.
TIP: You can use any vegetable (carrots, squash, zucchini, cauliflower etc), and also ricotta cheese! Just make sure the vegetables are boiled and very well drained.
This Spinach Tortino is just a glimpse into the rich world of Italian and Tuscan vegetarian cuisine. Imagine exploring even more delicious, seasonal dishes, learning the secrets of fresh pasta, flavorful sauces, and rustic vegetable preparations.
Join us at MaMa Florence for an immersive cooking class experience! We'll guide you through crafting authentic Italian and Tuscan meals, including a variety of delightful vegetarian options. Discover the joy of cooking with fresh, local ingredients and create unforgettable culinary memories. We look forward to welcoming you to our kitchen!
4.9 14 reviews
We make this every year around the time we usually travel. It has become a small ritual.
Made it twice in a week to get it right. The first time I misread one step and it showed. The second time I set a timer for the part I always forget. It was worth being stubborn about.
First time I have used this vegetable at all. I had walked past it in the market for years assuming it was difficult. It is not, it just needed somebody to explain it once. I will buy it regularly now, which is what a good recipe does.
Served it warm rather than at room temperature as suggested and preferred it that way, though I can see why the recipe says otherwise.
