Recipe: Spinach Torte (Chile)

SPINACH TORTE
Adapted from: Three Generations of Chilean Cuisine by Mirtha Umana-Murray
Servings: 10

FOR THE FILLING:
1 pound spinach or Swiss chard
2 cups French bread cubes
1 cup milk
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper to taste
nutmeg to taste
2 large eggs, beaten
1/2 pound Monterey jack cheese, grated
FOR THE DOUGH:
4 cups all-purpose flour
1/4 cup corn oil
1 large whole egg
salted water
1/4 cup olive oil
TO SERVE:
1 cup salsa de tomates

Preheat oven to 375 degrees.

TO PREPARE THE FILLING:
Blanch spinach for 2 minutes. Drain spinach and finely mince.

Soak bread in milk and then puree.

Saute onion and garlic in olive oil and butter.

Remove from heat, add spinach, bread mixture, salt, pepper and nutmeg. Mix well. Add beaten eggs and cheese. Set aside.

TO PREPARE THE DOUGH:
Mix flour, corn oil, whole egg, and enough salted water to make a firm dough. Lightly knead the dough until it becomes easy to roll. Divide dough into 5 parts and roll into circles 9 inches in diameter.

Butter a 9 inch mold, place one dough layer, brush olive oil over it.

Follow with some of the spinach mixture. Add more dough. Continue to alternate ending with a dough layer coated with oil.

Bake 45 minutes.

TO SERVE:
Unmold, cut into wedges, and serve hot with salsa de tomatoes on top.