Spinach Torta

By cuznvin

Torta comes in infinite varieties. In Liguria, two major forms emerge, those with crust and without. This is my family’s version—without the crust and somewhat Americanized with frozen spinach (for convenience) and cream cheese (probably a substitute for a local fresh cheese called qualgiata). My mother still makes this every Christmas.

Ingredients

• Spinach Torta via Hoboken
• 4 pkgs frozen chopped spinach
• 8 eggs (beaten)
• 1 cup grated Parmiggianno-Reggiano cheese
• 1 large 8 oz cream cheese at room temperature (or ricotta, or cottage cheese if you prefer)
• salt, pepper, parsley--or other fresh herbs such as marjoram--to taste

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Brush about 2 tablespoons olive oil on the bottom and half way up the sides of a 9x11 pan or Pyrex-type dish.
3. Begin with three mixing bowls: large, medium and small. In the largest bowl, defrost and drain spinach very well. Expedited with heat or the microwave if you wish Place the cream cheese or (other fresh cheese) in the medium bowl. Beat the eggs in the small bowl.
4. Cream the cream cheese, using a hand-held electric mixer. Add the beaten eggs, then the Parmiggiano, salt, pepper and parsley. Mix well and pour half the mixture into your spinach. Evenly spread the spinach mixture into the oiled pan. Cover the spinach with the remaining half of the liquid egg mixture.
Bake at 350 degrees. Depending on your oven it will be done between 35 and 50 minutes—whenever top is golden.