Prosciutto and Spinach Torta

PREPARATION AND COOK TIME: About 1 hour
NOTES: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve.

MAKES: About 6 servings

Ingredients:
About 2 quarts (6 oz.) spinach leaves, rinsed and drained
1/2 cup coarsely chopped green onions
5 large eggs
1 cup half-and-half (light cream)
1/3 cup grated parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
About 1/4 teaspoon salt
1/8 teaspoon pepper
4 to 5 ounces thin-sliced prosciutto
1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz.package), at room temperature

Method:
1. Coarsely chop spinach leaves. In a food processor or blender, whirl spinach, green onions, eggs, half-and-half, cheese, flour, nutmeg, 1/4 teaspoon salt, and pepper until smooth.
2. Line an oiled 9-inch pie pan smoothly with foil, overlapping pan rim; oil foil.
3. Cover foil with prosciutto, slices overlapping so there are no gaps.
4. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry).
5. Fold excess pastry under itself flush with pan rim; press around edges with a fork.
6. Bake in a 350° oven until crust is golden brown and a slender wood skewer inserted into center comes out clean, 40 to 45 minutes (30 to 35 minutes in a convection oven).
7. Cool on a rack at least 20 minutes.
8. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate.
9. Peel off foil.
10. Serve warm or at room temperature, cut into wedges.