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Prosciutto and Spinach Torta





Yields
Makes about 6 servings

Notes: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve. This bright green quichelike torta was inspired by a creation from Antonia Allegra of St. Helena.

Prosciutto and Spinach Torta




Photo: James Carrier
  About 2 quarts (6 oz.) spinach leaves, rinsed and drained
 1/2 cup coarsely chopped green onions
 5 large eggs
 1 cup half-and-half (light cream)
 1/3 cup grated parmesan cheese
 2 tablespoons all-purpose flour
 1/4 teaspoon ground nutmeg
  About 1/4 teaspoon salt
 1/8 teaspoon pepper
 4 to 5 ounces thin-sliced prosciutto
 1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature
Step 1
1

Coarsely chop spinach leaves. In a food processor or blender, whirl spinach, green onions, eggs, half-and-half, cheese, flour, nutmeg, 1/4 teaspoon salt, and pepper until smooth.

Step 2
2

Line an oiled 9-inch pie pan smoothly with foil, overlapping pan rim; oil foil. Cover foil with prosciutto, slices overlapping so there are no gaps. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry). Fold excess pastry under itself flush with pan rim; press around edges with a fork.

Step 3
3

Bake in a 350° oven until crust is golden brown and a slender wood skewer inserted into center comes out clean, 40 to 45 minutes (30 to 35 minutes in a convection oven). Cool on a rack at least 20 minutes. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate. Peel off foil. Serve warm or at room temperature, cut into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 357Calories from Fat 58
% Daily Value *
Total Fat 23g36%

Saturated Fat 9.6g48%
Cholesterol 220mg74%
Sodium 804mg34%
Total Carbohydrate 22g8%

Dietary Fiber 1.3g6%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.