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


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.

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian