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Photo: James Carrier Photo by: Photo: James Carrier

Prosciutto and Spinach Torta

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.

Sunset OCTOBER 2000

  • Yield: Makes about 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 58%
  • Protein: 16g
  • Fat: 23g
  • Saturated fat: 9.6g
  • Carbohydrate: 22g
  • Fiber: 1.3g
  • Sodium: 804mg
  • Cholesterol: 220mg

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Prosciutto and Spinach Torta Recipe