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Torta Rustica

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Frozen puff pastry - (17 1/4 oz) - thawed, divided

  2. 5 Eggs - divided

  3. 2 Frozen chopped spinach - (10 oz ea) - thawed, squeezed dry

  4. 1 cup 146g / 5.1oz Ricotta cheese

  5. 1 Athenos Traditional Crumbled Feta Cheese - (8 oz)

  6. 1 Kraft Natural Mozzarella Cheese - (8 oz)

  7. 3/4 cup 109g / 3.8oz Di Giorno Shredded Parmesan Cheese

  8. 1/2 cup 73g / 2.6oz Bread crumbs

  9. 1/2 Chopped onion

  10. 1 Roasted red peppers - (12 oz) - drained, sliced

Instructions Jump to Ingredients ↑

  1. 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 no stick cooking spray, leaving 2-inch overhang.

  2. Mix 4 of the eggs, spinach, cheeses, bread crumbs and onion. Spoon 1/2 of the cheese mixture into prepared pan. Top with peppers and remaining cheese mixture.

  3. 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 cut-outs, if desired. Place over top of crust. Brush with remaining egg, beaten. Place pan on cookie sheet.

  4. 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.

  5. This recipe yields 10 servings.

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