Torta Rustica..a recipe for a delicious summer lunch..

Lunch (per my previous post today) was a treat for the taste buds and the recipe for the Torta Rustica-which literally means- rustic pie.
A few tips on Torta Rustica-this recipe contains spinach but you can substitute Swiss chard or make a torta rustica using grilled eggplant and/or mushrooms, my favorite is the spinach one. We made the puff pastry crust but it is quite time consuming so I am going to recommend that you purchase a high quality (one that contains NO hydrogenated fats). If you would like to make your own puff pastry email me for the recipe at: editor@marialiberati.com and put ‘puff pastry’ in the subject.
And ohh can’t forget the Pecorino wine we chose..it complemented this dish so well!
TORTA RUSTICA
*1 ready made puff pastry for a crust
* 1 lb of fresh or frozen spinach-washed and chopped
*1/2 cup grated parmigiana-reggiano cheese
*1/2 lb fresh ricotta cheese
*2 cloves garlic
*2 tblsps extra virgin olive oil
Unroll crust and place in  pie or torte pan-greased with butter. Place olive oil in saute pan with 2 peeled whole cloves of garlic. Saute till just about golden. Then place in chopped spinach. Saute till cooked. Remove garlic cloves, salt to taste. Place fresh ricotta in a bowl and place in spinach, grated parmigiana-reggiano cheese. Stir till well blended.
Place mixture into crust. Place in oven. Bake for 30 minutes or until crust is golden.
Mangia Bene, Vivi Bene, Maria
Get your copy of my latest book for the Holidays before it hits the stores it is available now at amazon.com