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Trentinga
Pordenone (Friuli-Venezia Giulia) — Mother recipe · en it
A delicious savory tart with layers of spinach, cooked ham, and cheese, crispy and exquisite.
⏱️ 20 min prep + 35 min cottura · 4 porzioni · media
Ingredients
- 200 g spinach
- 200 g cooked ham
- 100 g grated cheese
- 1 egg
- 100 g flour
- 100 g butter
- Salt and pepper to taste
- 1 cup sour cream
Method
- Beat the egg with the grated cheese and a small amount of salt and pepper.
- Slice the cooked ham thinly.
- In a bowl, mix the flour with melted butter.
- Add the sour cream and mix until you get a smooth cream.
- In a baking dish, layer the spinach, ham, and the cheese cream.
- Cover with the flour and butter mixture.
- Bake in a preheated oven at 350°F (180°C) for 30-35 minutes.
- Let it cool down and serve warm.
The story
Trentinga originated in Pordenone in the 19th century as a way to use up leftover spinach and cooked ham.
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