Prosciutto And Spinach Torta

• 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

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. Cover foil with prosciutto, slices overlapping so there are no gaps. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry). Fold excess pastry under itself flush with pan rim; press around edges with a fork.
3. Bake in a 350u0b0 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). Cool on a rack at least 20 minutes. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate. Peel off foil. Serve warm or at room temperature, cut into wedges.

green onions, eggs, light cream, parmesan cheese, flour, ground nutmeg, salt, pepper, pastry

Taken from www.myrecipes.com/recipe/prosciutto-spinach-torta (may not work)