This is a savory torta, similar to a quiche. It make an excellent appetizer or side dish. Make it on its own and serve with a salad.

Ingredients

• 1 ½ pounds fresh spinach, washed
• salt
• black pepper, freshly ground
• ¼ tsp nutmeg, freshly grated
• 2 eggs, beaten
• 3 oz Parmigiano-Reggiano cheese, freshly grated
• 2 sheets of pastry crust
• 8 oz white mushrooms, sliced
• ¼ cup of pignoli (pine nuts)
• 3 Tbs butter
• 4 oz Gorgonzola cheese, cut into small cubes

Directions

1. Put 2 Tbs butter in a pot and melt over a medium heat.
2. Add the spinach to the pot and cook until tender, about 6 minutes.
3. Remove and drain the spinach.
4. Add 1 Tbs butter to the pot and melt.
5. Add the sliced mushrooms and cook until just tender.
6. Return the spinach to the pot and season with salt, pepper, and nutmeg.
7. Stir in the beaten eggs, pine nuts, Parmigiano-Reggiano, and Gorgonzola cheese.
8. Line a 9” flan tin with one sheet of pastry. Press up the edges well.
9. Spread the spinach and cheese mixture over the pastry crust.
10. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
11. Bake at 400F for 35 minutes, until golden brown.

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