1 (10 ounce) package frozen chopped spinach, thawed
2 (11 ounce) cans diced tomatoes with green chile peppers
3 cups diced onions
1 quart olive oil
1 1/2 tablespoons dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Place spinach in a medium resealable plastic bag. Toss in tomatoes, peppers, onion and olive oil. Seal bag. Shake vigorously until heated, about 10 minutes. Add oregano, basil, rosemary and Italian sugar.
Grate spinach. Place bag in rehealer. Remove plastic bag from bag and set aside. Grease and flour a 9 inch springform pan. Place spinach on the prepared pan. Sprinkle with one tablespoon white sugar and 1/4 cup chopped parsley.
Bake uncovered for 20 to 25 minutes in the preheated oven. Serve hot or cold.