Genoese Spinach Pie

Torta di Spinaci

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Pies and savoury cakes are very popular in Ligurian cuisine, as they are very convenient foods to take on sea voyages and suit the life style of the region perfectly. I especially like this one as I love spinach, and I serve it as part of a cold buffet lunch or warm as a supper dish. Serve it with lots of salads if if’s to be eaten cold, and with simple boiled vegetables dressed with just a gleam of olive oil if you are going to have it warm. To make things much easier, I have adapted this