Spinach and Mushroom Torte
Makes 10 to 12 servings
This dish can easily be prepared a day in advance. Reheat uncovered in a 350-F oven.
1 tablespoon mild olive oil
1 tablespoon unsalted butter
1/2 cup finely diced onion
12 ounces white mushrooms, cleaned, stemmed and thinly sliced
Kosher salt
Freshly ground black pepper
8 large eggs, beaten
1 1/2 cups low-fat milk (2 percent)
1 cup part-skim ricotta cheese
1/4 cup flour
Freshly grated nutmeg
One 16-ounce bag frozen spinach, defrosted
6 ounces crumbled feta cheese (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano cheese
Preheat the oven to 350 F. Have a 9-by-13-inch baking dish at hand.
Heat the oil and butter in a large saute pan over medium-high. Add the onion; cook for about three minutes, until it just starts to soften. Stir in the mushrooms, then season with salt and pepper to taste; cook, stirring and flipping the mushrooms every couple of minutes, for eight to 10 minutes, until they begin to brown and the moisture they release has evaporated. Transfer to a large plate to cool for a few minutes.
Whisk together the eggs, milk and ricotta; while whisking, sprinkle in the flour. Season with the nutmeg and with salt and pepper to taste.
Squeeze as much moisture as possible out of the defrosted spinach, then stir the spinach into the ricotta mixture, breaking up any clumps so the spinach is distributed evenly. Add the cooked mushrooms along with the feta and Parmesan cheeses, stirring until well incorporated.