• Choose a Style:
• Regular Sized Text
• Large Text

No need to click anywhere for a printer-friendly version. Just print!

Torta Rustica

• 1 PKG. (171/4 OZ) FROZEN PUFF PASTRY, THAWED, DIVIDED
• 4 EGGS
• 2 PKG. (10 OZ. EACH) FROZEN CHOPPED SPINACH, THAWED, SQUEEZED DRY
• 2 CUPS SHREDDED MOZZARELLA CHEESE
• 1 CUP RICOTTA CHEESE
• 1 PKG. ( 8OZ.) FETA CHEESE, CRUMBLED
• 3/4 CUP PARMESAN CHEESE
• 1/2 CUP DRY BREADCRUMBS
• 1/2 CUP CHOPPED ONION
• 1 JAR ROASTED RED PEPPERS, DRAINED, SLICED
• 1 EGG, BEATEN

ROLL 1 PUFF PASTRY INTO 16" CIRCLE. PRESS ONTO BOTTOM & SIDES OF 9 IN SPRINGFORM PAN SPRAYED W/ COOKING SPRAY, LEAVING 2 INCH OVERHANG.

MIX 4 EGGS, SPINACH, CHEESES, BREAD CRUMBS & ONION. SPOON 1/2 OF THE CHEESE MIXTURE INTO PREPARED PAN. TOP WITH PEPPERS & REMAINING CHEESE MIXTURE.

ROLL REMAINING PUFF PASTRY INTO 9" CIRCLE. PLACE OVER FILLING, PINCHING EDGES TO SEAL. BRUSH WITH BEATEN EGG.

BAKE 425 FOR 40 MIN. OR UNTIL GOLDEN BROWN. COOL 30 MINUTES.

• allergy recipes
• breakfast
• breads
• main dishes
• side dishes
• soups
• sauces
• desserts
• candy
• party foods
• beverages