Mediterranean torta rustica
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (17 1/4 oz) frozen puff pastry; thawed |
| 4 | Eggs | |
| 2 | packs | Frozen chopped spinach; (10 ounces each) |
| 2 | cups | Mozzarella cheese; shredded |
| 1 | cup | Ricotta cheese |
| 8 | ounces | Feta cheese; crumbled |
| ¾ | cup | Parmesan cheese; shredded |
| ½ | cup | Dry bread crumbs |
| ½ | cup | Onion; chopped |
| 1 | 12-oz jar roasted red peppers | |
| 1 | Egg; beaten | |
Directions
Thaw spinach, squeeze dry; set aside. Drain and slice peppers; set aside.
Roll 1 puff pastry sheet into 16 inch circle on lightly floured surface.
Press onto bottom and sides of 9 inch springform pan sprayed with nonstick cooking spray, leaving 2 inch overhang. Mix 4 eggs, spinach, cheeses, bread crumbs and onion. Spoon ½ of the cheese mixture into prepared pan. Top with peppers and remaining cheese mixture. Roll remaining puff pastry sheet on lightly floured surface; cut out 9 inch circle. Place over filling, pinching edges to seal. Cut remaining pastry into cutouts, if desired.
Place on top of crust. Brush top of crust with remaining egg. Place pan on cookie sheet. Bake at 425 degrees for 40 minutes or until golden brown.
Cool 30 minutes. Run knife along edges and carefully remove pan. Serve warm or at room temperature. Makes 10 servings. Typed by Lynn Thomas dcqp82a.
Source: Culinary Journey to the Mediterranean.
Recipe by: Culinary Journey to the Mediterranean Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 24, 1998