Mushroom, Spinach And Cheese Torta
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Recipe Summary Mushroom, Spinach And Cheese Torta
Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds.Ingredients | Bajadera Torta Mk2 cups chopped onions4 cloves garlic, minced¼ cup olive oil6 cups fresh mushrooms, sliced10 ounces spinach - rinsed, stemmed, and dried3 eggs1 ½ cups ricotta cheese1 ½ cups grated Parmesan cheese1 cup sour cream½ cup bread crumbs¼ cup chopped fresh parsley½ cup butter, melted1 (16 ounce) package phyllo dough2 teaspoons sesame seedsDirectionsPreheat 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.Info | Bajadera Torta Mkprep:
40 mins
cook:
50 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
TAG : Mushroom, Spinach And Cheese TortaMain Dish Recipes, Savory Pie Recipes,
