Prosciutto and Spinach Torta

Prosciutto and Spinach Torta Recipe
Photo: James Carrier
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.

Yield:

Makes about 6 servings

Recipe from

Sunset

Nutritional Information

Calories 357
Caloriesfromfat 58 %
Protein 16 g
Fat 23 g
Satfat 9.6 g
Carbohydrate 22 g
Fiber 1.3 g
Sodium 804 mg
Cholesterol 220 mg

Ingredients

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

Preparation

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.

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.

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.

October 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note