Go Back
–+ servings

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 Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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

  • Let the torte cool completely in the pan before removing it.
    Slice and serve at room temperature, or slightly warm.
Tried this recipe?Let us know how it was!