Prosciutto and Spinach Torta Recipe – Sunset Magazine

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