Sausage and Spinach Torte is sophisticated in flavor, tempting to look at, and the perfect main dish for a picnic, lunch or light dinner.

Wooden plate with sliced Sausage and Spinach Torte, alongside a wedge of cheese

(Photo by Laurie Smith)

Sausage and Spinach Torte is a basically a super flavorful meatloaf that’s served at room temperature. It was a favorite recipe of my mom. She loved serving it at picnics, Botanic Gardens concerts, tailgates – even lunch when cross country skiing!

In fact, here’s an old photo of mom, me (left) and my childhood best friend Katey Hartwell enjoying one of mom’s gourmet picnic lunches, back when I was in high school. We had taken a break while skiing on Rabbit Ears Pass in Colorado:

This Sausage and Spinach Torte is super easy to prepare. Simply brown sausage and onion, mix in breadcrumbs, milk, spinach, Parmesan cheese, egg, salt, pepper, sage and nutmeg. Then bake, cool, and chill. How easy is that?

Serve it with a French baguette and a variety of mustards and cheeses, for a French-inspired, casually-sophisticated meal.

Sausage and Spinach Torte

Wooden plate with sliced Sausage and Spinach Torte, alongside a wedge of cheese

Mom’s Sausage and Spinach Torte is sophisticated in flavor, tempting to look at, and the perfect main dish for your next picnic, lunch or light dinner gathering.

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 8 servings 1x
  • Category: main dish, picnics, camping, easy entertaining
Scale

Ingredients

  • 1 pound bulk pork sausage, mild or hot (to your taste, we like hot)
  • 1 medium yellow onion, chopped
  • 1/3 cup fresh French bread crumbs
  • 1/4 cup whole milk
  • 1 package (10 ounce) frozen chopped spinach
  • 1 cup freshly grated Parmesan cheese
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon grated nutmeg

Instructions

  1. Preheat the oven to 350 degrees. Butter a 9-by-5 inch loaf pan.
  2. In a medium skillet over medium-high heat, cook the sausage, stirring, just until no longer red. Break the sausage into pieces as it cooks. Add the onion and cook, stirring, until the onions are lightly golden and the sausage is cooked through, about 10 minutes. Set aside to cool slightly.
  3. Put meat mixture in a food processor and mince. Place in a large mixing bowl and stir in the bread crumbs and milk. Set aside.
  4. Thaw the frozen spinach, drain and squeeze dry in paper towel. Add the spinach to the meat mixture and stir in the cheese, eggs, salt, pepper, sage and nutmeg.
  5. Spoon the mixture into the prepared pan and bake, uncovered, for 50 minutes or until set. Cool, cover and chill.
  6. Bring to room temperature before serving with a baguette and a variety of mustards and cheeses.

Notes

Make ahead: Torte can be made up to 2 days in advance, covered and refrigerated. Bring to room temperature before serving.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

Leave a Reply

Your email address will not be published. Required fields are marked *