1 package active dry yeast
1/4 cup warm water (105-115º)
1 tablespoon honey
1/2 teaspoon salt
2 cups flour
1/2 cup butter (one stick), at room temperature
1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 egg yolk
1 cup ricotta cheese
1/2 cup plus 2 tablespoons Parmesan cheese
1/2 teaspoon salt
A few grinds of black pepper
A few grates of fresh nutmeg or a pinch of ground nutmeg
1 egg, beaten with 1 teaspoon water
To prepare the torta dough, sprinkle yeast over warm water in bowl of stand mixer fit with paddle attachment. Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time. Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour. Make filling while dough rises.
To make filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper and nutmeg. Add spinach mixture.
Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8 inch circle. Fit into the bottom of an 8-inch springform pan. Spread evenly with filling.
Roll the rest of the dough into a 9-inch square. Cut square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of dough with egg beaten with water. Sprinkle with the remaining Parmesan cheese.
Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.