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.

Yield: Makes about 6 servings

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.

Nutritional Information

Calories:

357 (58% from fat)

Protein:

16g

Fat:

23g (sat 9.6)

Carbohydrate:

22g

Fiber:

1.3g

Sodium:

804mg

Cholesterol:

220mg