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Prosciutto and Spinach Torta

Photo: James Carrier
Yield 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.


  • 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

Nutrition 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

How to Make It

  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.