Prosciutto And Spinach Torta Recipe

Name: Prosciutto And Spinach Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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 350u00b0 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.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Prosciutto And Spinach Torta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prosciutto And Spinach Torta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions