Spinach Torta

By ForkAndTheCork

Ingredients

• 4 packages frozen chopped spinach
• 8 ounces cream cheese, at room temperature
• 8 eggs, beaten
• 1 cup grated Parmigiano-Reggiano
• salt and pepper, to taste
• parsley, to taste

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees 1.

Brush about 2 tablespoons of olive oil on the bottom and halfway up the sides of a 9 x 11 inch pan or Pyrex-type 2. dish.

Begin with three mixing bowls; large, medium, and small. In the largest bowl, defrost the spinach very well. Expedite 3. this 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.

Cream the cream cheese, using a handheld electric mixer. Add the beaten eggs to it, then the Parmigiano-4. Reggiano, salt and pepper, and parsley. Mix well, then pour half this mixture in to the spinach. Evenly spread the spinach mixture into the oiled pan. Cover the spinach with the remaining half of the liquid egg mixture.

Bake about 45 to 50 minutes, or until the top is golden.