Italian Spinach Torta


  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 6 green onions rinsed and chopped
  • 1 ½ lbs fresh spinach, rinsed well and coarsely chopped
  • 2 large eggs
  • 3/4 to 1 cup milk or soy milk
  • sea salt and freshly-ground pepper to taste
  • ½ cup grated skim mozzarella cheese
  • ¼ cup grated Pecorino Romano cheese
  • ¼ cup grated Parmesan cheese


Preheat oven to 350 F. Heat the olive oil in a skillet over medium heat and sauté the garlic and green onions until fragrant; about 2 to 3 minutes. Add spinach and sauté, stirring often, until wilted and tender. Remove spinach, onions and garlic from the pan with a slotted spoon, leaving as much moisture behind. Discard the liquid. In a medium mixing bowl, whisk the eggs and milk until well beaten. Add the spinach mixture to the egg mixture and mix well with a large spoon. Add the cheeses and mix again. Butter a 9-inch round pie pan and spread spinach, egg and cheese mixture evenly over the bottom of baking dish. Bake for 35 minutes until golden and puffy. Allow the spinach dish to cool until just warm before cutting and serving. Makes 6 servings.

Would you like to try another one of our delicious recipes?

Produce Depot Gift Card