1 (8 ounce) packagesliced cooked ham, cut into 1/2 inch pieces
2tablespoons chopped fresh parsley
Serving Size: 1 (136) g
Servings Per Recipe:12
Calories from Fat 288 g76 %
Total Fat 32 g49 %
Saturated Fat 17.4 g87 %
Cholesterol 165.9 mg 55 %
Sodium 422.6 mg 17 %
Total Carbohydrate6.1 g 2 %
Dietary Fiber 1.3 g5 %
Sugars 2.4 g9 %
Protein 17.6 g 35 %
Preheat oven to 325*.Grease 9" by 3" springform pan.In 8-quart Dutch oven over medium heat, in hot butter, cook spinach until just wilted.With back of slotted spoon, press out as much liquid from spinach as possible.Remove spinach to cutting board; coarsely chop.
In large bowl, with mixer at medium speed, beat cream cheese and next 5 ingredients until smooth (half-and-half thru eggs).
Fold in Swiss cheese, ham, parsley and cooked spinach.Pour mixture into prepared pan.
Bake about 1 1/4 hours or until knife inserted in center of torte comes out clean.Cool torte slightly in pan on wire rack.Cover and refrigerate until cold, about 3 hours.
To serve, carefully remove side of pan.Cut torte into wedges and serve.