Sausage and Spinach Torta

When you're looking for a savory dish for brunch, look no farther than this spicy and cheesy torta.

Sausage and Spinach Torta

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Total Time: 1 hour 20 minutes
Servings: 8


  • 16 - 14 inch thick baguette slices, cut on slight diagonal
  • 1 tablespoon  butter
  • 12  ounces  fresh baby spinach leaves
  • 1 pound  sweet Italian sausage, casing removed
  • 1 1/2 cups  grated Fontina cheese, divided
  • 3/4 cup  diced drained roasted red peppers (from 12-ounce jar)
  • 6 large  eggs
  • 1 cup  heavy whipping cream
  • 1 cup  whole milk
  • 1 teaspoon  coarse kosher salt
  • 1/4  teaspoon  ground black pepper


  • Preheat oven to 350°F.
  • Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
  • Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
  • Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers.
  • Spread atop baguette slices in bottom of dish.
  • Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over.Bake torta until puffed and golden and center is set, about 55 minutes.
  • Remove from oven and let rest 15 minutes before serving.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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