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.
Cook time 45 min
Prep time 20 min
Ingredients:
1 cup grated parmesan cheese1 tbsp olive oil
1 onion
3 cups spinach
2 garlic cloves
3 cups pumpkin
1/2 cup sun-dried tomatoes
1/3 cup pine nuts
2 cups cream cheese
4 eggs
1/2 cup light sour cream
salt & pepper to taste
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.
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 per serving
8 ServingsCalories 300kcal
Protein 14g
Carbohydrates 18g
Fiber 2.20g
Sugar 10g
Fat 22g
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