The first challenge recipe is "Spinach Torta via Hoboken. A recipe adapted from The Lost Ravioli Recipes of Hoboken: A Search for Food and Family”, by, James Beard award-winning author, Laura Schenone. Get the complete recipe here: Spinach Torta via Hoboken.
4 packs of frozen chopped spinach, thawed, drained and completely squeezed of all liquid. I found placing the spinach in a cheesecloth and "wringing" it out complete the easiest way to do this.
A bar of cream cheese at room temperature, some eggs, grated Parmigiano-Reggiano, salt, pepper, and chopped parsley, to taste.
To start, you want to pre-heat your oven to 350 degrees. In a 9" x 11" Pyrex-type dish, brush 2 tablespoons of olive oil on the bottom and sides
In a the bowl of a mixer, whip up the bar of cream cheese until smooth. Then add all the beaten eggs, Parmigiano-Reggiano, salt, pepper and parsley.
Mix this well until smooth and thick.
Divide the mixture in half. Mix one half with the spinach. Evenly spread this spinach-cheese-egg mixture in the prepared pan.
Cover the spinach mixture with the remaining half of the egg-cheese mixture.
Bake for about 45 to 50 minutes, or until the top is golden brown.
Let cool and serve slightly warm or at room temperature. Serves 10 to 12 as an appetizer or side dish. Also makes a great light lunch!
