MUSHROOM, SPINACH AND CHEESE TORTA
Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds.
Provided by Christine
Categories Main Dish Recipes Savory Pie Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
- Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
- Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
- Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
- On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
- Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
- Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.
Nutrition Facts : Calories 734.9 calories, Carbohydrate 58.3 g, Cholesterol 168.1 mg, Fat 46.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 21.5 g, Sodium 1046.2 mg, Sugar 5 g
SPINACH TORTA RUSTICA
A rustic Italian tart made with a buttery yeast dough and a spinach ricotta filling.
Provided by LIz Berg
Categories Bread
Time 2h50m
Number Of Ingredients 18
Steps:
- To prepare the torta dough, sprinkle yeast over warm water in the bowl of a stand mixer fitted with the paddle attachment.
- Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
- Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time.
- Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour.
- Make filling while the dough rises. To make the filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
- In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper, and nutmeg. Add spinach mixture.
- Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8-inch circle. Fit into the bottom of an 8-inch springform pan.
- Spread evenly with filling. Roll the rest of the dough into a 9-inch square.
- Cut the square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
- Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of the dough with an egg beaten with water. Sprinkle with the remaining Parmesan cheese.
- Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.
Nutrition Facts : Calories 351 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 slice, Sodium 466 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPINACH AND CHEESE TORTA
Spinach, cheese, and roasted red peppers--what could be yummier? ZWT 3: Mexican/SW/Tex-Mex (cheeses and tortillas)
Provided by lucid501
Categories Lunch/Snacks
Time 43m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Spray a 9-in round cake pan with cooking spray.
- Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
- Microwave on high until the spinach starts to wilt, about 2 minutes.
- Let stand until the spinach wilts completely, about 5 minutes.
- Uncover and let cool.
- Squeeze the spinach to remove the excess liquid; chop coarsely.
- Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
- To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
- Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
- Bake about 20 minutes or until firm.
- Remove the torta from the oven and increase the heat to broil.
- Broil 5 inches from heat until just browned on the top, about 1 minute.
- Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.
Nutrition Facts : Calories 273.6, Fat 17.6, SaturatedFat 9.3, Cholesterol 254.7, Sodium 1868, Carbohydrate 10.1, Fiber 2.5, Sugar 2.4, Protein 20
BAKED SPINACH & CHEESE
I like to use a bakers heat shield under this casserole so the bottom cheese doesn't get too brown, Nice spinach recipe
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the spinach.
- Melt the butter over medium heat & when bubbly add onion& garlic.
- Saute for 2 minutes.
- Add spinach, salt & pepper.
- Cover & reduce heat to low steam for 3-4 minutes.
- Put half of the cheese into an 8" greased casserole dish.
- Add spinach, & nutmeg.
- Cover with remaining cheese.
- Bake in 350F for apprx 20 minutes or until cheese is browned.
Nutrition Facts : Calories 417.1, Fat 36, SaturatedFat 22, Cholesterol 105.2, Sodium 605.8, Carbohydrate 9.9, Fiber 3.1, Sugar 2.7, Protein 16.4
SPINACH, CHEESE & ONION RICE TORTE
Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully
Provided by Angela Nilsen
Categories Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Wash the spinach and put it in a large saucepan with just the water that clings to its leaves. Heat for 1-2 mins until gently wilted, then tip into a colander and allow to cool. Once cool, squeeze out the excess water and chop finely.
- Heat the oil in a frying pan and gently cook the onion for about 5 mins until softened. Stir in the garlic and chilli flakes, and cook for 1 min more. Tip into a bowl, add the spinach, courgettes, rice and cheese, and toss together.
- Beat the 2 large eggs with the mustard, a pinch of salt and a good grinding of black pepper. Add to the spinach mixture and mix well. Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.
- Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.
- Place the tin on the preheated baking tray and bake for 10 mins, then reduce the temperature to 160C/140C fan/gas 4 and bake for a further 30 mins until the pastry is golden. Leave to cool for 10 mins before cutting into squares.
Nutrition Facts : Calories 631 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
SPINACH AND ANCHOVY PIE (TORTA TA L-ISPINACI U NCOVA)
I am a native of the Island of Malta and my mother used to do this every now and then. You can also find this in what they call Pastizzeria where they sell cheese and pea cakes and spinach and anchovy qassatat...
Provided by Lara Familua
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- PIE DOUGH.
- pile flour and salt on clean surface and make a well in centre.
- add yeast and sugar in tepid water & mix with fork.
- leave for few min and add into the well.
- using fork and circular movement, bring flour from inner edge of the well and mix into water.
- when dough comes together, knead with hands until you have smooth springy dough.
- flour top of dough and cover it with cling film and let it rest for 15min in room temperature.
- PIE FILLING.
- heat olive oil on a medium to low heat.
- when hot pour onions and cook until transparent (stir occasionaly).
- pour in basil and cook for 2 minute.
- add spinach and stir well.
- turn heat on low and cover pot.
- Stir occasionaly.
- when spinach softens, add anchovies including oil and stir well.
- finally add black olives, stir well and switch off heat.
- taste before adding salt
- (and pepper) since anchovies are salty.
- uncover pot and allow to cool before outting it on top of the dough.
- preheat oven at 350 deg F.
- Prepare a baking container and apply butter on every side then put some flour and cover all sides. discard excess flour.
- roll open dough, lay it on dish.
- pour filling.
- cover filling with dough.
- when done fork surface of pie and brush with egg.
- cook until dough is golden brown.
- serve cool or warm.
Nutrition Facts : Calories 961.2, Fat 18.2, SaturatedFat 2.6, Cholesterol 0.8, Sodium 2318.6, Carbohydrate 172.7, Fiber 11.8, Sugar 7.4, Protein 27.1
SPINACH-CHEESE TORTE
This warm and creamy dip-style recipe with spinach, artichoke and roasted peppers makes the perfect centerpiece for your party appetizer table.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield Makes 28 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
- Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
- Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPINACH-RICE TORTA SQUARES
Make and share this Spinach-Rice Torta Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
- Tilt dish to coat with the crumbs, and tap out the excess.
- Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
- Heat oil in a large nonstick skillet over medium heat; add in the onions.
- Stir/saute 6 minutes or until the onions are tender.
- Add in the garlic; stir until it gives off its aroma, about 1 minute.
- Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
- In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
- Spread mixture in the baking dish; sprinkle remaining parmesan on top.
- Bake until the torta feels firm when pressed in the center, about 45 minutes.
- Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
- Arrange on a serving platter; serve at room temperature.
Nutrition Facts : Calories 270.7, Fat 14.8, SaturatedFat 6.3, Cholesterol 232.4, Sodium 665.8, Carbohydrate 17.4, Fiber 3.7, Sugar 2.3, Protein 18.4
TORTA PASCUALINA (ARGENTINE SPINACH PIE)
This is a really interesting sounding recipe from Doris Janzen Longacre's "More With Less Cookbook".
Provided by ladypit
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Place the bottom crust in your pie plate.
- Cook the spinach, drain it, and chop it finely.
- Saute the chopped onion in a little cooking spray.
- Mix together the spinach, the onion, and the rest of the ingredients.
- Pour the mixture into the pie crust.
- Add the top crust and seal.
- Bake for 30-40 minutes.
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
- In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
TORTA RUSTICA (SPINACH , TOMATO & CHEESE QUICHE)
This is an Italian holiday classic, but it's one that I will make all year. The sun-dried tomatoes supply a tangy sensation that complements the milder flavors of the quiche very well.
Provided by Finicky
Categories Savory Pies
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425. You can use the piecrust pan provided, or place one crust in a 9-inh pie pan for better presentation. Leave the other piecrust out to thaw.
- Lightly beat 1 egg; brush half the egg over bottom of crust and set the rest aside to use later on the top of the crust.
- In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
- Stir in spinach, bread crumbs and tomatoes.
- Scrape mixture into prepared piecrust; smooth top to make and even layer.
- Place second piecrust over filling.
- Brush remaining egg over the top.
- Flute edge and seal.
- Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
- Cool on a wire rack at least 30 minutes before serving.
Nutrition Facts : Calories 600.3, Fat 38.5, SaturatedFat 14.7, Cholesterol 188.5, Sodium 799.4, Carbohydrate 41, Fiber 4.7, Sugar 3, Protein 23.5
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