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Easy Torta Salata (Bacon and Spinach Italian Tart)

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This decadent, savoury and impressive torta salata is so easy to make and will leave your meals much more exciting. I gathers the most delicious combinations of all: spinach and bacon.

If you are looking for a recipe to impress your guests or a nice lunch option for a Sunday with family you found it! This bacon and spinach tart is so delicious that I can never get enough of it. The good part is that portions are well served, so you can eat as much as your heart tells you to.

slice of torta salata

This tart is so versatile that you can make with many other ingredients. My suggestion is to keep the eggs and mozzarella cheese as a base, but play with other greens and meats. Here are some ideas:

  • Ham
  • Pancetta
  • Kale
  • Spring greens
  • Provolone cheese
  • Zucchini and potatoes
  • Ricotta and Spinach

Now let’s go make this delicious torta salata?

Cooking Time

  • Cooking: 50 minutes
  • Preparation: 10 minutes
  • Total time: 1 hour

Servings

  • 4 servings

Equipment

  • 9” Pie dish
  • Sieve
  • Parchment paper
  • Baking beans

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torta salata whole

Ingredients list

For the tart dough

  • 1 homemade or store-bought pie dough

For the filling

  • ½ lb spinach, I used fresh but frozen also works
  • 2 garlic cloves, minced
  • 3.5 oz or ½ cup unsmoked bacon, chopped
  • 1 tablespoon extra virgin olive oil
  • ¼ cup grana padano hard cheese, grated
  • 4 medium eggs
  • ¼ cup butter, melted
  • 5 oz or ⅔ cup mozzarella cheese, grated
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

ingredients of torta salata

How to make Torta Salata

  1. Preheat the oven to 356ºF/180ºC.
  2. Line a 9’’ or 24 cm tart tin or pie dish, with parchment paper. 
  3. Remove the pie pastry from the fridge and unroll the dough over the pie dish. Press the bottom and sides with your fingers to cover and form the pie shape. Gently push the pastry over the edges of the pan, prick the base with a fork, line another parchment paper, add baking beans (alternatively beans or rice) and blind bake the pie crust for 10 minutes until the sides turned golden. Remove carefully the beans and parchment paper and bake for extra 5 minutes to golden the base. Reserve the tart in the tart tin.
  4. Heat the olive oil in a large skillet over medium heat, add the bacon and fry until crispy for 5 minutes, stirring occasionally. Transfer to a plate with kitchen paper and remove the extra fat in the skillet. Don’t wash it, just pour the excess out.
  5. On the same skillet, heat it again over medium heat, add the garlic and cook for 30 seconds until fragrant, add the spinach and cook until wilted, for about 5 minutes. Reserve to cool, squeeze the extra water by gently pressing the spinach over a sieve, roughly chop the spinach and reserve.
  6. In a medium bowl, mix the eggs, butter, mozzarella, salt and black pepper to taste.
  7. Spread half of the spinach, and half of the bacon, and pour the egg mixture over. Spread the remaining spinach and bacon and top sprinkling the hard cheese on top. Bake for an extra 25 to 30 minutes until cooked through.
  8. Remove from the oven, allow to cool, sprinkle parsley, cut and serve.

Notes

Pie pastry: Also known as brisè pastry, or shortcrust pastry is a prepared pastry for savoury tarts and pies. You can prepare in advance or buy beforehand.

Blind baking: It’s essential to make this and other pie recipes, don’t skip this part.

Bacon: Can substitute for pancetta or omit for a vegetarian option.

Storage

Keep the spinach and bacon Italian tart covered in the fridge for up to 2 days. Suitable for home freezing.

piece of torta salata in a plate

FAQs

What to serve torta salata with

You can serve spinach and cheese tart as a delicious meal on its own as a main course, or in a celebration as a side dish.

Torta Salata Vegetariana

To make it vegetarian, just omit the bacon from this recipe.

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slice of spinach tart

Easy Torta Salata (Bacon And Spinach Italian Tart)

This decadent, savoury and impressive torta salata is so easy to make and will leave your meals much more exciting. I gathers the most delicious combinations of all: spinach and bacon.
4.91 from 10 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course dinner, Main Course, Side Dish
Cuisine Italian
Servings 4 people
Calories 120 kcal

Equipment

  • 9'' Pie dish
  • Sieve
  • Parchment paper
  • Baking beans

Ingredients
  

  • 1/2 lb spinach I used fresh but frozen also works
  • 2 garlic cloves minced
  • 1/2 cup (3.5 oz) unsmoked bacon chopped
  • 1 tablespoon olive oil extra virgin
  • 2/3 cup (5 oz) mozzarella cheese part skimmed, grated
  • 4 medium eggs
  • 2 tablespoons butter melted
  • salt and black pepper to taste
  • 1/4 cup grana padano hard cheese grated
  • 2 tablespoons fresh parsley chopped
  • 1 savoury pie dough homemade or store bought

Instructions
 

  • Preheat the oven to 356ºF/180ºC.
  • Line a 9’’ (24 cm) tart tin or pie pan, with parchment paper.
  • Remove the pie pastry from the fridge and unroll the dough over the pie pan. Press the bottom and sides with your fingers to cover and form the pie shape. Gently push the pastry over the edges of the pan, prick the base with a fork, line another parchment paper, add baking beans (alternatively beans or rice) and blind bake the pie crust for 10 minutes until the sides turned golden. Remove carefully the beans and parchment paper and bake for extra 5 minutes to golden the base. Reserve the tart in the tart tin.
  • Heat the olive oil in a large skillet over medium heat, add the bacon and fry until crispy for 5 minutes, stirring occasionally. Transfer to a plate with kitchen paper and remove the extra fat in the skillet. Don’t wash it, just pour the excess out.
  • Using the same skillet, heat it again over medium heat, add the garlic and cook for 30 seconds until fragrant, add the spinach and cook until wilted, for about 5 minutes. Reserve to cool, squeeze the extra water by gently pressing the spinach over a sieve, roughly chop the spinach and reserve.
  • In a medium bowl, mix the eggs, butter, mozzarella, salt and black pepper to taste.
  • Spread half of the spinach, and half of the bacon, and pour the egg mixture over. Spread the remaining spinach and bacon and top sprinkling the hard cheese on top. Bake for an extra 25 minutes until cooked through.

Notes

Pie pastry: Also known as brisè pastry, or shortcrust pastry is a prepared pastry for savoury tarts and pies. You can prepare in advance or buy beforehand.
Blind baking: It’s essential to make this and other pie recipes, don’t skip this part.
Bacon: Can substitute for pancetta or omit for a vegetarian option.
Storage: Keep the tart covered in the fridge for up to 2 days. Suitable for home freezing.
Keyword bacon, crust, egg, feta cheese, italian, italian tart, pie, spinach

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