Parboil spinach leaves in a cauldron of boiling water for 10 seconds, then refresh under cold water to set the color. Drain and chop the spinach. Reserve. Meanwhile, preheat oven to 350øF. Butter a 9" glass pie plate.
Heat olive oil in a 10" skillet over medium heat, then add green onions and saute, stirring until soft, about 10 minutes. Add spinach and cook until any remaining moisture has evaporated, no more than a minute. Remove to a bowl to cool.
In a large bowl, whisk eggs until frothy, then add cheeses and stir to mix. Stir in the spinach mixture and season to taste with salt and pepper. Spoon the mixture into the prepared pie pan. Bake in the preheated oven until brown and until a toothpick inserted comes out clean, about 40 minutes. Cool to room temperature before slicing.
Source: Medford Mail Tribune, 30 August 1994 Posted by Katherine Smith
Your Spinach Cheese Torta is ready. Happy cooking!
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