Step 1: Prepare the Pie Crust

Mix the Dough:

In a mixing bowl, combine the flour and salt.

Add the chilled, cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Add Water:

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. It should be slightly sticky but manageable.

Chill:

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. This will make it easier to roll out later.

Step 2: Prepare the Filling

Cook the Vegetables:

In a skillet over medium heat, sauté the zucchini and bell pepper for about 5-7 minutes until softened.

Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and let cool slightly.

Combine Filling Ingredients:

In a bowl, whisk together the ricotta, Parmesan, eggs, salt, pepper, and Italian seasoning.

Fold in the sautéed vegetables until well combined.

Step 3: Assemble the Torta

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Roll Out the Dough:

On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish or tart pan.

Place in Dish:

Transfer the dough to the dish, pressing it into the edges. Trim any excess.

Add the Filling:

Pour the vegetable filling into the prepared crust, spreading it evenly.

Step 4: Bake

Bake:

Bake in the preheated oven for about 35-40 minutes, or until the filling is set and the crust is golden brown.

Cool:

Remove from the oven and let it stand for about 5 minutes before slicing.

Variations and Tips

Vegetable Swaps: Feel free to use other vegetables like mushrooms, eggplant, or broccoli based on what’s in season or your personal preference.

Herbs and Spices: Experiment with different herbs like basil, thyme, or dill for added flavor.

Dairy-Free Option: Substitute ricotta with tofu blended until smooth for a vegan version.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the oven.