Looking for a delicious and easy dish to impress your guests at brunch?

This Savory Layered Italian Brunch Torte is the perfect choice!

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With layers of creamy ricotta, nutty pecorino, fresh spinach, and crispy pancetta, all baked in a golden breadcrumb crust, this torte combines classic Italian flavors in a simple, crowd-pleasing recipe.

Whether you’re hosting a weekend get-together or just want to elevate your morning routine, this recipe is a guaranteed hit that’s easy enough for beginners but elegant enough for any occasion.

Ingredients:

• 3 tablespoons olive oil, divided
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 8 ounces baby spinach
• 1 onion, chopped
• ⅓ cup pancetta, diced
• 4 ounces ricotta cheese, drained
• ½ cup pecorino cheese, grated
• 5 large eggs, beaten
• Black pepper, to taste

Instructions:

Step 1: Prepare the Pan

• Preheat your oven to 375°F (190°C).
• Dip a paper towel in a bit of olive oil and use it to grease the inside of an 8-inch springform pan.
• Sprinkle breadcrumbs into the pan, then shake and tilt it around until all sides are evenly coated.

Step 2: Cook the Spinach Mixture

• In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add the minced garlic and crushed red pepper flakes, and cook for about 1-2 minutes, or until the garlic becomes fragrant.
• Add the baby spinach and sauté for another 2-3 minutes, until it’s completely wilted.
• Transfer the spinach mixture to a plate lined with paper towels, and gently press to remove any excess water.

Step 3: Cook the Onions and Pancetta

• Return the skillet to the stove and heat the remaining 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and pancetta, and sauté for about 5 minutes, or until the onions are soft and the pancetta is slightly crispy.
• Remove from heat and set aside.

Step 4: Mix the Filling

• In a medium mixing bowl, combine the wilted spinach, drained ricotta, and grated pecorino cheese.
• Stir in the beaten eggs, one at a time, until well combined.
• Then, add the sautéed onion and pancetta mixture.
• Season with black pepper to taste.

Step 5: Assemble and Bake

• Pour the filling into the prepared springform pan, spreading it out evenly.
• Bake in the preheated oven for 40-45 minutes, or until the center is fully set and the edges are golden brown.

Step 6: Cool and Serve

• Let the torte cool completely in the pan before removing it.
• Slice and serve at room temperature, or slightly warm.

FAQs

Can I use bacon instead of pancetta?

Yes, bacon is a great substitute for pancetta. Just be aware that bacon has a stronger, smokier flavor and may be slightly more salty, so you might want to adjust the seasoning.

How can I make this recipe ahead of time?

You can prepare the torte up to the baking step and store it, covered, in the refrigerator for up to 24 hours. When you’re ready to bake, simply place it in the preheated oven. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Simple Savory Layered Italian Brunch Torte

A simple and flavorful Italian brunch torte made with a blend of cheeses, spinach, pancetta, and eggs, baked to perfection in a crispy breadcrumb-coated crust.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

• ▢ 3 tbsp olive oil divided
• ▢ ½ cup breadcrumbs
• ▢ 2 cloves garlic minced
• ▢ 1 tsp crushed red pepper flakes
• ▢ 8 oz baby spinach
• ▢ 1 onion chopped
• ▢ ⅓ cup pancetta diced
• ▢ 4 oz ricotta cheese grated
• ▢ ½ cup pecorino cheese grated
• ▢ 5 large eggs beaten
• ▢ black pepper to taste

Instructions

Prepare the Pan

1. Preheat your oven to 375°F (190°C).

   Dip a paper towel in a bit of olive oil and use it to grease the inside of an 8-inch springform pan.

   Sprinkle breadcrumbs into the pan, then shake and tilt it around until all sides are evenly coated.

Cook the Spinach Mixture

1. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.

   Add the minced garlic and crushed red pepper flakes, and cook for about 1-2 minutes, or until the garlic becomes fragrant.

   Add the baby spinach and sauté for another 2-3 minutes, until it's completely wilted.

   Transfer the spinach mixture to a plate lined with paper towels, and gently press to remove any excess water.

Cook the Onions and Pancetta

1. Return the skillet to the stove and heat the remaining 2 tablespoons of olive oil over medium heat.

   Add the chopped onion and pancetta, and sauté for about 5 minutes, or until the onions are soft and the pancetta is slightly crispy.

   Remove from heat and set aside.

Mix the Filling

1. In a medium mixing bowl, combine the wilted spinach, drained ricotta, and grated pecorino cheese.

   Stir in the beaten eggs, one at a time, until well combined.

   Then, add the sautéed onion and pancetta mixture. Season with black pepper to taste

Assemble and Bake

1. Pour the filling into the prepared springform pan, spreading it out evenly.

   Bake in the preheated oven for 40-45 minutes, or until the center is fully set and the edges are golden brown.

Cool and Serve

1. Let the torte cool completely in the pan before removing it.

   Slice and serve at room temperature, or slightly warm.

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