Karen kindly sent this along after several people asked me if I knew who’d made it and wanted the recipe.
Here is the recipe (my modifications are in parentheses)
Spinach Torte (preheat oven to 325oF)
4-5 bunches spinach, washes, shredded and steamed then squeezed dry.
(3 boxes frozen chopped spinach, thawed, then squeeze dry)
2 cups finely chopped onion
2 cloves garlic chopped fine (4 cloves garlic!)
1/2 cup chopped raisins (craisins = dried cranberries)
1/2 teaspoon dried sage
1/4 teaspoon nutmeg (1/4 teaspoon Chinese 5 spice)
1/2 teaspoon marjoram
1 teaspoon salt
1 teaspoon pepper
3/4 cup olive oil
6 eggs beaten
1 1/2 cup plain breadcrumbs (1 1/2 cup planko = Japanese bread crumbs)
1/2 cup grated Parmesan cheese
1/4 cup pine nuts (1/4 cup roasted pumpkin seeds)
Combine ingredients in the order listed (but stop at the breadcrumbs and beyond) and mix well. Add 1 cup breadcrumbs and mix well. Pour into an oiled 9″ x 13″ baking dish and pat down top to even it out. Combine the remaining 1/2 cup breadcrumbs with the Parmesan cheese and pine nuts and sprinkle evenly over the top. Bake for 1 hour or until the spinach is firm and a knife inserted in the centre comes out clean.
I like it best served at room temperature, so it makes a really useful pot luck contribution … no last minute hassles!