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Home / Bounty Box Recipes / Torta di erbe

Torta di erbe


For the crust and topping 

1 Cup Breadcrumbs 

3 Tablespoons Olive Oil, Divided 

1/2 Cup Grated Parmesan or Pecorino Cheese 

For the filling 

2 Pounds Greens (Any Combination of Swiss Chard, Chicory, Spinach, or Broccoli Rabe) 3 Tablespoons Olive Oil 

1 Medium Sweet Onion, Peeled, and Diced 

1/3 Cup Finely Chopped Pancetta or Bacon 

3 Cloves Garlic, Peeled, and Minced 

Sea Salt and Pepper to Taste 

Pinch of Nutmeg 

1/2 to 1 Teaspoons Red Hot Pepper Flakes 

3 Large Eggs 

1/2 Cup Grated Pecorino or Parmesan Cheese 



* Preheat your oven to 375 degrees F. 

* Choose a deep 9 or 10-inch tart pan or casserole and spread two tablespoons of oil over the  both and sides. 

* Sprinkle half a cup of your breadcrumbs over the oil covering the bottom and sides of your dish. * Wash greens, removing ends and retaining only tender stems. 

* Coarsely chop the leaves and chop the stems into pieces one inch or smaller. * Bring a large pot of salted water to a boil, and once boiling, drop the greens into the water and  cook until tender, about 10 minutes, depending on the type of greens you use. (Spinach will cook  much quicker.) 

* Drain very well, squeezing out as much moisture as possible.

* In a large frying pan, heat the olive oil and add the onion and pancetta, and cook over medium  heat until tender and beginning to brown, about five minutes. 

* Add the garlic, chili flakes, salt, pepper, and nutmeg, mix well and cook another minute or two. * Add the greens and toss to coat well with the seasoned onion mixture, then remove from heat  and cool to room temperature. 

* In a small bowl use a fork to mix together the eggs and the half cup of grated cheese. * Add the egg mixture into the cooked greens and stir to mix well. 

* Pour the greens into your prepared dish and use the back of a spoon to spread evenly. * Mix together the remaining half cup of breadcrumbs, half cup of grated cheese and tablespoon of  olive oil. 

* Season with salt and pepper and mix well. 

* Sprinkle this crumb mixture evenly over the top of the torta. 

* Bake until set and lightly browned, about 45 minutes. (If the top begins to get too brown simply  cover with aluminum foil.) 

* Cool to room temperature before slicing