Torta Rustica Recipe - Cooking Index
Torta Rustica Recipe - Cooking Index
| 1 | Frozen puff pastry - (17 1/4 oz) - thawed, divided | |
| 5 | Eggs - divided | |
| 2 | Frozen chopped spinach - (10 oz ea) - thawed, squeezed dry | |
| 1 cup | 146g / 5.1oz | Ricotta cheese |
| 1 | Athenos Traditional Crumbled Feta Cheese - (8 oz) | |
| 1 | Kraft Natural Mozzarella Cheese - (8 oz) | |
| 3/4 cup | 109g / 3.8oz | Di Giorno Shredded Parmesan Cheese |
| 1/2 cup | 73g / 2.6oz | Bread crumbs |
| 1/2 | Chopped onion | |
| 1 | Roasted red peppers - (12 oz) - drained, sliced |
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.
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.
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.
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.
This recipe yields 10 servings.
Source:
Athenos' recipe archive at http://www.athenos.com
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