Mushroom, Spinach and Cheese Torta Recipe
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Mushroom, Spinach and Cheese Torta

By: Christine  
"Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds."

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (5)

Rate/Review | 435 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
40 Min
Cook Time:
50 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 6 cups fresh mushrooms, sliced
  • 10 ounces spinach - rinsed, stemmed, and dried
  • 3 eggs
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup sour cream
  • 1/2 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 cup butter, melted
  • 1 (16 ounce) package phyllo dough
  • 2 teaspoons sesame seeds

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
  6. 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.
  7. 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.
  8. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 851 | Total Fat: 53.2g | Cholesterol: 203mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JODI MISHOS 
This recipe was time consuming, but it was well worth it in the end. It was very filling, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2005 by IHTFP 
This actually makes two packets. Very versatile - I used 15 oz. of ricotta inplace of the 1.5... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2008 by AlisonCB 
Four stars for the filling. I didn't like the phyllo pastry. I will make this again but... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by EMMAJEAN 
The filling was very good but didn't think it went well with the flaky crust. MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2000 by SHERRYLYONS 
Wasn't able to try because the ingredient list is not complete! (how much onion and garlic? ... MORE

 
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