What you need:
- 1 10-ounce (280 g) package frozen chopped spinach
- 3 8-ounce (225 g) packages cream cheese, softened
- '/2 cup (120 ml) heavy cream
- 1 tablespoon (15 g) Dijon mustard
- '/2 tablespoon (10 g) salt
- 1 teaspoon (10 g) dried oregano
- 4 eggs
- 1 '/2 cups (180 g) shredded Swiss or Gruyere cheese
- '/2_3/4 cup (55-80 g) diced ham
- 2 tablespoons (10 g) chopped fresh parsley
- Preheat oven to 325 of (170°C). Grease a 9" (22.5 cm) springform pan.
- Place your box of frozen spinach in the microwave on a paper towel and cook on high for 4 to 5 minutes. Carefully remove and drain, squeezing out most of the moisture-it's good to dump it in a sieve and press it hard with the back of a spoon. Set aside to cool.
- In a large bowl, beat cream cheese and next 5 ingredients until smooth. Fold in cheese, ham, parsley, and cooked spinach. Pour mixture into prepared pan. Bake about 1 '/4 hours or until knife inserted in center of torte comes out clean. Cool torte slightly in pan on wire rack. Cover and refrigerate until cold, about 3 hours.
- To serve, run a thin knife blade around the edge, then carefully remove side of pan. Cut torte into wedges.
- Diane's note: I cut it into 12 wedges and heat in the microwave as needed when I want it warm, but it is equally delicious cold.
Nutrient breakdown per serving:
- 327 calories
- 30 g fat
- 12 g protein
- 3 g carbohydrate
- trace dietary fiber
- 3 g usable carbs.