Baked pumpkin, spinach and pine nut torte
Discover the ultimate comfort food with this Baked Pumpkin, Spinach, and Pine Nut Torte recipe. Featuring a blend of creamy Parmesan cheese, savory sun-dried tomatoes, and rich pine nuts, this torte combines fresh spinach and sweet pumpkin for a mouthwatering dish that’s perfect for any meal. With hints of garlic and a creamy mixture of cream cheese, eggs, and light sour cream, this flavorful, vegetarian torte is sure to become a family favorite. Easy to make and utterly delicious, it’s a wholesome, nutrient-packed option that’s perfect for gatherings or a cozy night in.
- 23 Apr 2025
- Cook time 45 min
- Prep time 20 min
- 8 Servings
- 12 Ingredients
Baked Pumpkin, Spinach, and Pine Nut Torte is a delightful combination of savory flavors and creamy textures, making it perfect for a special occasion or a cozy dinner at home. This recipe brings together the nuttiness of pine nuts, the earthiness of spinach, the creaminess of cheese, and the sweet richness of pumpkin. Whether you're a seasoned cook or a beginner, this torte is sure to impress your guests and satisfy your taste buds.
Ingredients:
Instructions:
- Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from the heat and set aside to cool slightly.
- Pumpkin: In a separate bowl, combine the diced pumpkin, chopped sun-dried tomatoes, and toasted pine nuts. Mix well.
- In a large mixing bowl, combine the softened cream cheese, beaten eggs, light sour cream, and grated parmesan cheese. Mix until smooth and creamy.
- Season with salt and pepper to taste.
- Fold in the cooked spinach mixture and the pumpkin mixture, stirring gently to combine.
- Pour the filling into the prepared springform pan, spreading it out evenly.
- Smooth out the top with a spatula.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the torte is firm and golden brown on top. A toothpick inserted into the center should come out clean.
- Allow the torte to cool in the pan for about 10 minutes before releasing the springform sides.
- Slice and serve warm or at room temperature.
Tips:
- Ensure the pumpkin is cooked and soft before adding it to the mixture to achieve a smooth texture.
- Toast the pine nuts lightly in a dry pan over medium heat until golden brown to enhance their flavor.
- Drain the sun-dried tomatoes well to avoid excess oil in the mixture.
- Use fresh spinach for a more vibrant flavor, but frozen spinach can be a convenient substitute—just make sure to drain it well.
- Blend the cream cheese, eggs, and light sour cream thoroughly for a consistent and creamy filling.
- Season generously with salt and pepper to bring out all the flavors of the ingredients.
This Baked Pumpkin, Spinach, and Pine Nut Torte is a rich and nutritious dish that pairs wonderfully with a fresh green salad or a glass of white wine. With its beautiful layers and delicious flavors, it is sure to become a favorite in your recipe repertoire. Enjoy this torte warm out of the oven as a comforting meal, or serve it cold as an elegant appetizer. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.20g | 6% |
| Sugar 10g | 10% |
| Fat | |
| Fat 22g | 26% |
| Saturated 9g | 31% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 400ug | 45% |
| Choline 120mg | 21% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 1.58mg | 10% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.98ug | 41% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.84mg | 12% |
| Vitamin K 66ug | 53% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.32mg | 36% |
| Iron, Fe 2.33mg | 21% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 830mg | 24% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 1.99mg | 18% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Baked zucchini spears with olive oil
Ready in just a few minutes, it's a nutritious way to enjoy vegetables.
04 Mar 2025Warm balsamic vegetable salad
Enhanced with fresh basil leaves, this easy-to-make dish is perfect for a healthy lunch or dinner.
06 Apr 2025Roasted capsicum, rice and feta frittata
Enhance with aromatic parsley and basil for a nutritious and delicious treat.
29 Nov 2025Roasted cauliflower with kalamata olive vinaigrette
Ideal for a weeknight dinner or a gourmet side dish.
27 Mar 2025Red leaf lettuce salad
With crisp red leaf lettuce, zesty lemon and orange infusions, crunchy radishes, and toasted pine nuts, this vibrant salad is a perfect blend of flavors and textures, ideal for a light lunch or a beautiful side dish.
23 Apr 2025