You can think of this as a kind of baked frittata or savory cheesecake. Perfect for a main dish, brunch, or buffet, it unmolds beautifully. Any leftovers are great in a sandwich, perhaps with some sliced tomatoes. I like to bake it in a springform pan, but be sure to slide the pan onto a baking sheet. Springforms can leak and make a smoky mess in the oven.

Serves 8 to 10

INGREDIENTS

• 2 pounds spinach, washed and trimmed
• ¼ cup water
• 4 large eggs
• 1 teaspoon salt
• Freshly ground pepper
• ⅛ teaspoon freshly grated nutmeg
• 1 (15-ounce) container whole-milk ricotta
• 1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Place the spinach in a large saucepan with the water, cover, and cook over medium heat for 5 to 10 minutes, or until just wilted. Drain well and let cool slightly.
2. Wrap the spinach in a kitchen towel and squeeze it to extract as much liquid as possible. Chop the spinach fine.
3. Preheat the oven to 350°F. Butter a 9-inch springform pan. Place the pan on a baking sheet.
4. In a large bowl, beat together the eggs, salt, pepper to taste, and nutmeg. Beat in the ricotta, the spinach, and 1 cup of the grated cheese until blended. Scrape the mixture into the pan. Smooth the top.
5. Sprinkle with the remaining 2 tablespoons cheese.
6. Bake for 45 to 50 minutes, or until the torta is slightly puffed, set in the center, and lightly browned around the edges. Let cool for 10 minutes.
7. Run a knife around the inside of the pan rim and remove the rim. Cut the torta into wedges and serve hot or at room temperature.

SERVING SUGGESTIONS:

1. Brunch or Breakfast: Serve the torta as part of a brunch spread alongside other breakfast items such as fresh fruit, pastries, and scrambled eggs.
2. Appetizer: Cut the torta into bite-sized pieces and serve as an appetizer at parties or gatherings. It pairs well with crackers or toasted baguette slices.
3. Side Dish: Serve the torta as a side dish with roasted chicken, grilled steak, or baked fish. It adds a flavorful and nutritious element to the main course.
4. Vegetarian Main Course: Enjoy the torta as a vegetarian main course. Serve it with a side salad or roasted vegetables for a complete meal.
5. Picnic or Potluck: Pack slices of the torta in a picnic basket or bring it to a potluck gathering. It can be enjoyed at room temperature, making it a convenient and delicious option for outdoor events.
6. Light Lunch: Have a slice of the torta for a light and satisfying lunch. Pair it with a mixed green salad for a balanced meal.
7. Meal Prep: Make the torta ahead of time and portion it into individual servings for easy meal prep. It can be reheated or enjoyed cold throughout the week.