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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

GREEK CHEESE TORTA Recipe

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This recipe for GREEK CHEESE TORTA is from Magestro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 LOAF FRENCH BAGUETTE (16oz)
-OLIVE OIL
-1 PKG (10oz) FROZEN CHOPPED SPINACH, THAWED & PRESSED DRY
-2 PKG (8oz EACH) CREAM CHEESE, SOFTENED
-2 TBSP GREEK RUB (FROM PAMPERED CHEF)
-4oz CRUMBLED FETA CHEESE
-½ CUP SUN-DRIED TOMATOES IN OIL, DRAINED & PATTED DRY
-3 TBSP SHELLED PISTACHIOS (OPTIONAL)
Directions:
Directions:
PREHEAT OVEN TO 375°F
CUT BAGUETTE INTO ¼ INCH SLICES
ARRANGE BREAD ON A LARGE BAKING STONE OR COOKIE SHEET
DRIZZLE WITH OLIVE OIL, BAKE 10-12 MINUTES OR UNTIL GOLDEN BROWN
REMOVE FROM OVEN, COOL COMPLETELY.
LINE A SMALL COLANDER WITH PAPER TOWELS. PLACE SPINACH INTO COLANDER, WRAP PAPER TOWELS AROUND SPINACH & PRESS UNTIL ALMOST DRY.
PLACE CREAM CHEESE IN MICROWAVE ON HIGH UNTIL SOFTENED.
FINELY DICE THE SUN-DRIED TOMATOES
LINE SMALL BOWL WITH PLASTIC WRAP
SPOON ⅓ OF THE CHEESE MIXTURE INTO BOTTOM OF BOWL, SPREADING EVENLY. TOP WITH AN EVEN LAYER OF TOMATOES, THEN SPREAD THE REMAINING CHEESE MIXTURE OVER TOMATOES
TO SERVE, INVERT THE TORTA ONTO A SERVING PLATTER, REMOVE PLASTIC WRAP. *IF USING, COARSELY CHOP PISTACHIOS & PRESS ON TOP
SERVE WITH THE TOASTED BAGUETTE SLICES.

 

 

 

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