Serves 8-10 

 December is a time to put the calorie counting on hold. Parties are everywhere and so are the treats, like this torte, that can be served as an appetizer before a big Holiday dinner. It is delicious and a great finger food. The aroma of garlic and spices alone with have them coming back for seconds and thirds

INGREDIENTS 

3-10 oz. pkg. of frozen chopped spinach (thawed) 

2 cups dry breadcrumbs 

11/2 cups Parmesan cheese 

11/2 cups olive oil 

1 cup chopped fresh parsley 

2 yellow onions peeled and chopped 

2 cloves garlic peeled and mashed 

11/2 teaspoons dried Italian Seasoning 

2 teaspoons each of salt and pepper 

10 eggs 

olive oil for greasing pan 

EQUIPMENT 

Large mixing bowl 

Rubber spatula 

Wooden spoon 

Rimmed cookie sheet 

1. Preheat oven to 325 degrees.

2. Mix all ingredients together in bowl with wooden spoon.

3. Rub a small amount of olive oil on cookie sheet.

4. Spread mixture in pan, using spoon and spatula, until it is an even layer 1-2 inches thick.

5. Bake in oven for about 40 minutes or until well set and slightly brown on top.

6. Cool and cut in squares. Best served at room temperature. Refrigerate leftovers.

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                                            Loretta Frances Ichord     

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