Spinach Torta

Joanne Bellezza-Loughlin


This is one of those dishes that can be cut into small squares and served at a buffet or served as a meatless dinner along with a salad (which is what I did tonight!) It's very rich, so a little goes a long way..... Sooooo good!

★★★★★ 1 vote
30 Min
1 Hr


2 box
frozen spinach
3 lb
onions, sliced thin
olive oil
1/2 c
grated parmesan cheese
1 pkg
cream cheese, room temperature
eggs, slightly beaten
1/2 c
italian bread crumbs
salt and pepper to taste
1 pkg
pillsbury ready pie crust

How to Make Spinach Torta


  • 1Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
  • 2Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
  • 3Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
  • 4Add the spinach mixture to the onions and mix well.
  • 5Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
  • 6Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
  • 7Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.

Printable Recipe Card

About Spinach Torta

Regional Style: Mexican
Dietary Needs: Vegetarian