Torte rustica appetizer

Yield: 16 servings

Measure Ingredient
2 packs Frozen spinach - (10 oz ea); thawed, and
\N \N Squeezed dry
¼ teaspoon Salt
⅛ teaspoon Freshly-ground white pepper
⅛ teaspoon Nutmeg
3 \N Puff pastry sheets
1 \N Egg white; slightly beaten
½ cup Parmesan cheese; divided
2 cans Spam Less-Sodium luncheon meat - (12 oz ea; thinly sliced
12 ounces Sliced Swiss cheese
1 \N Jar Peloponnese roasted sweet peppers -; (13 oz
1½ teaspoon Italian seasoning; divided

Preheat oven to 425 degrees. In medium bowl, stir together spinach, salt, pepper, and nutmeg; set aside.

Meanwhile, press 1 sheet of pastry in bottom of 9-inch springform pan.

Press 1 sheet around the sides. Seal with egg white. Sprinkle with 2 teaspoons Parmesan cheese and chill 10 minutes.

Layer torte beginning with Spam, Swiss cheese, spinach, roasted sweet peppers, ½ teaspoon Italian seasoning, and 2 tablespoons Parmesan cheese.

Repeat layers twice. Press 1 sheet of pastry on top and seal.

Using a sharp knife, make three small slits in top of pastry. Brush with remaining egg white. Bake 10 minutes. Reduce oven temperature to 400 degrees and bake an additional 45 minutes, until golden brown. Let stand 30 minutes before removing from pan.

This recipe yields 16 servings. Source: "Official Spam website at " S(Formatted for MC5): "10-11-1999 by Joe Comiskey - jcomiskey@..." Per serving: 267 Calories (kcal); 18g Total Fat; (61% calories from fat); 5g Protein; 21g Carbohydrate; 2mg Cholesterol; 198mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Recipe by: n/a

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