Reviewed: Nov. 1, 2009

Made it vegetarian! And lower fat! Instead of using any ham, I sauteed zucchini and added garlic to the cheese mixture. It was absolutely delicious and not lacking in any flavor. I thought it would be a problem to use fat-free ricotta but it was all I had. It turned out fantastic!

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RIELLA

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Reviewed: Oct. 20, 2009

Good, very rich. Beautiful. I think would have been better had I found better sausage

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AMSKINGER

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2009

Great! Crust is wonderful. The possibilities of fillings is endless. I think I will try some sausage next time and leave out the ham and spinach. It is filling and can feed quite a lot of people.

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Apr. 7, 2009

Wonderful dish for Christmas!

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DMarie

Cooking Level: Intermediate

Home Town: Norway, Iowa, USA

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Reviewed: Mar. 23, 2009

Very rich, too much so for me.

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Lilcat

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

I didn't have quite enough time to let the torta cool down completely, so I served it when it was just slightly lukewarm. Still tasty though! I added some mushrooms and onions, sauteed, as a layer because I was low on some other ingredients. This is an excellent and adaptable recipe because it uses many things you usually have on hand.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 28, 2009

An absolutely beautiful, impressive, 5 star presentation for this recipe. I followed the recipe as written except I misread the part about a 1/2 jar of roasted red peppers and added the whole 16 oz. jar which turned out just fine. I made the crust in a food processor and didn't think this was a complicated recipe to assemble for the beautiful results. Next time I will cut way back on the spinach and add sauteed onions and garlic. Mushrooms and Calamata olives would be good in this also. We preferred eating this slightly warm as opposed to cold and served it with a chunky tomato sauce on the side. I am giving this 4 stars as the crust seemed just a little gritty with the cornmeal...I know that it is supposed to be rustic, but I would probably only serve this occasionally.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Feb. 12, 2009

How can you go wrong? I'll tell you how - my skimping on ingredients and not going with fresh herbs. Top notch ingredients and fresh herbs a must. So good.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Jan. 18, 2009

I've been looking for a torta recipe for along time. This made it worth the wait. It was the most requested recipe at my cocktail party last night. The crust is wonderful and very easy. I wilted fresh spinach (one bag of pre-washed salad spinach) and thoroughly dried the red pepper strips on paper towels. Next time I make it, I will reduce the ricotta filling by 1/3 and, instead, add another layer of the peppers - i.e. use the whole jar. I will also add a little onion to the ricotta mixture for a little more flavor. Make sure that the crust truly does not extend beyond the edge of the springform pan. If it does, you won't be able to remove the side ring without breaking the edges of your pretty crust :>( I'm excited to try other variations... I'll start with Italian sausage and sauteed mushrooms with fresh spinach. This recipe is a real keeper - delicious and very showy. I felt I got great return for my money and investment of time.

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Yvonne

Cooking Level: Expert

Home Town: White Bear Lake, Minnesota, USA

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Reviewed: Feb. 14, 2008

I liked the blend of flavors in this recipe, but it was EXTREMELY salty. I did not have fresh basil or oregano on hand, so I used dried in half the amount called for. If I make this again, I will probably eliminate the feta, and omit the salt/use unsalted butter in the crust to reduce the sodium. The crust was flawless ... I will definitely try it in place of a traditional pie crust for quiche recipes.

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bethze

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 9, 2008

This took me a while to make, but it is delicious!

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SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

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Reviewed: Dec. 7, 2007

This "pie" is totally awesome! I have made it for many gatherings and EVERYONE likes it. I always get tons of great comments about it, and people even comment on how pretty it looks. The only thing I would change is to use fresh baby spinach instead of frozen. Just lightly saute a bunch of spinach with a few drops of olive oil, then be sure to remove ALL the moisture from it, once it has cooled. When the author says to "pat dry", she really means it...otherwise you will have a lot of liquid at the bottom of your finished product! Great recipe - I can't believe more people have not tried, and/or liked this recipe! They are missing out!

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Tri3Mommy

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Reviewed: Nov. 14, 2007

This is very good. I've made this with the ham & mozzarella, and also tried it with turkey & provolone. Everyone loved it! I've also substituted puff pastry once because I was in a hurry. Great recipe, thanks!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 2, 2007

I needed to make two quiches for a shower, and I wanted to make something a little different, so I made this instead, and everyone loved it! Too bad I left the leftovers for the men to eat!

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marybeth

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Reviewed: Jun. 26, 2007

This recipae is so easy to modify and, as previously posted, works well hot or cold. I find it perfect for a picnic after chilling in the fridge overnight. I bring a jar of pizza sauce (the torte keeps it cold) and pour a little over it. Of course, tomato sauce pairs well when it's served hot, too. Helps brighten this heavy dish up.

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CulinaryTherapy

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Reviewed: Jun. 4, 2007

This was delicious and pretty. Crust was simple to make, easy to put the pie together. I made it for lunch for my family and my mom said it was the best thing I have ever made. This is a great special occasion dish.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jan. 1, 2007

Tasted good, and went together easily, but very time-consuming. I would add some sauteed garlic next time.

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SVENSKAFLICKA

Cooking Level: Expert

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Reviewed: Aug. 3, 2006

This takes time to put together, but it is really remarkably simple for such a spectacular result. The crust holds together well, is easy to roll, and can be pressed into the pan without incident. The flavor is phenomenal. This is a great recipe!

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Sarah

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Reviewed: Apr. 5, 2006

Beautiful recipe when sliced. A real wow-getter. Lotta work, though. But if it's a special recipe for a special occasion you're needing, this is it. Very Italian, too. =)

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bdh76

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Reviewed: Aug. 3, 2005

Very nice recipe. It came out beautiful and the crust was much easier to make than any I have made before. I am not a proscuitto or ham fan, so I substitited with some pepperoni. Instead of roasted peppers I added olives and canned mushrooms and it was terrific. I will make this again (and again).

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