2 pcs of frozen puff pastry, defrosted
1 1/2 cups of ricotta cheese
1 cup of grated parmesan cheese
handful of fresh parsley, basil, oregano or all 3
2 red peppers, roasted and quartered
1 lb. of prosciutto
1 lb. cooked fresh spinach (or 2 packages of frozen chopped spinach, defrosted & drained)
16 oz. of grated mozzarella cheese
salt and pepper
Roll out your puff pastry to fit a 9" springform pan, it's ok if it is overlapping.
Lay the first piece of puff pastry at the bottom. (your second piece will be the top).
If using fresh spinach, steam your spinach leaves for 2 minutes in the microwave or in a little water on the stove. Make sure you squeeze out all the moisture.
Mix your ricotta w/ the egg, parmesan and herbs in a bowl.
Start layering your torta, starting with half of the grated mozzarella cheese on the bottom of the puff pastry.