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Spinach and Cheese Torta

Spinach and Cheese Torta

Time: 43 mins


  • 1 (6 ounce) bag baby spinach
  • 2 large eggs
  • 1 egg white
  • 1/2 cup shredded four-cheese Mexican blend cheese
  • 1/2 cup milk
  • 1 tablespoon chopped fresh cilantro (optional) or 1 tablespoon parsley (optional)
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 4 (8 inch) spinach tortillas or 4 (8 inch) whole wheat tortillas
  • 3/4 cup diced roasted red pepper (not stored in oil)


  • 1 Preheat the oven to 350.
  • 2 Spray a 9-in round cake pan with cooking spray.
  • 3 Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
  • 4 Microwave on high until the spinach starts to wilt, about 2 minutes.
  • 5 Let stand until the spinach wilts completely, about 5 minutes.
  • 6 Uncover and let cool.
  • 7 Squeeze the spinach to remove the excess liquid; chop coarsely.
  • 8 Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
  • 9 To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
  • 10 Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
  • 11 Bake about 20 minutes or until firm.
  • 12 Remove the torta from the oven and increase the heat to broil.
  • 13 Broil 5 inches from heat until just browned on the top, about 1 minute.
  • 14 Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.


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