I love cooking with spinach, and I like when foods are portioned evenly. Of course, this recipe called to me. I thought it would be difficult to make, but I was pleasantly surprised. It took about 45 minutes total, including prep.
I think I may have accidentally cooked it a tad long because it tasted a bit dry. It didn’t look done at 20 minutes, so I let it cook for another 5 minutes. It still didn’t look done, so I added another 3 minutes. If I were to make it again, I wouldn’t cook it quite as long.
INGREDIENTS
10 ounces frozen spinach, preferably in a bag rather than in a block
2 5-ounce cans tuna packed in olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup plain panko (bread crumbs)
7 large eggs
8 to 12 small cherry tomatoes or grape tomatoes
3/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 400 degrees. Grease the wells of the muffin pan with cooking oil spray. Boil a kettle of water.
2. Place the frozen spinach in a fine-mesh strainer in the sink, using your hands to break it up. Pour a cup or so of the boiling water over the spinach, shaking the strainer to drain the spinach. Place the vegetable between several layers of paper towels, roll up and squeeze (over the sink) to get rid of as much moisture as possible.
3. Drain the tuna, if desired, discarding the oil. Combine the tuna, Parmigiano-Reggiano and panko in a mixing bowl, stirring until the mixture is evenly moistened. Divide it evenly among the muffin pan wells, pressing in each portion just enough so it takes on the shape of each well.
4. Crack the eggs into the mixing bowl you just emptied; lightly beat them. Coarsely chop the tomatoes (to taste), then add to the eggs, along with the salt and pepper. Give the spinach one more good squeeze, then add to the bowl, discarding the paper towels. Stir until well incorporated, then spoon equal amounts on top of each tuna portion in the individual muffin pan wells, packing it lightly. Bake for 15 to 20 minutes, until set and lightly browned.
5. Let cool for a few minutes before carefully inverting the tortas on individual plates. Serve warm.
RECIPE SOURCE: Bonnie S. Benwick, The Washington Post