Torta Salata (Savory Pie) with Stracchino della Duchessa and Spinach

Instructions:

1. Prepare the spinach:

   • In a pan, heat a little olive oil and sauté the garlic. Add the fresh spinach (if using) and cook until it wilts down. Season with salt, pepper, and a pinch of nutmeg. If you’re using frozen spinach, just make sure it’s well-drained and then sauté to remove any excess moisture.

2. Prepare the filling:

   • In a bowl, mix together the stracchino cheese and two beaten eggs. Add the grated Parmesan and a pinch of salt and pepper. Stir in the cooked spinach mixture and combine well.

3. Assemble the pie:

   • Roll out the puff pastry and line a tart or pie dish with it, ensuring there is enough pastry to cover the edges.

   • Pour the stracchino and spinach filling into the pastry shell and smooth it out evenly.

4. Bake:

   • Preheat your oven to 180°C (350°F). Bake the pie for about 25-30 minutes, or until the pastry is golden and crispy, and the filling is set.

5. Serve:

   • Allow the pie to cool slightly before serving. It’s delicious warm or at room temperature.

This recipe can easily be adapted with additional ingredients like sautéed onions, mushrooms, or even some cured meats to make it richer.

If this isn’t quite the dish you’re thinking of, or if you’re looking for a different way to use Stracchino della Duchessa, let me know, and I can provide more tailored suggestions!