Asparagus, Shallot and Spinach Torte

Asparagus, Shallot and Spinach Torte

"This savory Phase Two & Three pie is filled with the bright green flavors of spring. It makes a lovely light supper when served with a green salad. Don't fret about rolling out the crust it's easily pressed right into the pan."
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servings 168 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.
  2. In medium bowl, whisk ricotta, eggs, salt and pepper; set aside.
  3. Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.
  4. Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.



Read all reviews 4
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This recipe is easily adapted to what veggies you have in your frigde. I often use broccoli, onions, red peppers, tomatoes -- whatever flavors are in the fridge and go well together. It's rea...

Lovely filling. Bland wheat crust.

I just finished this recipe, and wondered, "where are the Shallots"????

Love this recipe! I added a jar of artichoke hearts and don't forget the 1/2 cup chopped shallot's (not listed in the recipe). I also minced up some garlic and mixed it with 1 tblsp. of olive oi...

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