Torte Melange

Torte Melange

AUTUMNHEARTS

"A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!"
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Ingredients

2 h 5 m servings 389 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1262 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
  3. Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

This is a great recipe. I added a layer of scrambled eggs in the middle. It adds some height and color. I also used roasted red peppers instead of banana peppers.

Most helpful critical review

I wanted to like this, but something just wasn't quite right ... it was best right out of the oven, the leftovers were unappealing to me. Won't make again.

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This is a great recipe. I added a layer of scrambled eggs in the middle. It adds some height and color. I also used roasted red peppers instead of banana peppers.

labor intensive but well worth it! a healthy slice is practically a meal. the classic combo of prosciutto, spinach and provolone make this a delicious treat.

I would probably add more prosciutto next time. Very good though.

great recipe!!!

This was good, but had a strong salt flavor, I'm assuming from the proscuitto. Definitely not a once-a-month meal, more like every 6 mo or so. Next time I think I'll mix some cream cheese into ...

A little expensive to make, but tastes great! Warmed the leftovers on medium heat in a skillet for lunch the next day. It gets better as it sits!

I wanted to like this, but something just wasn't quite right ... it was best right out of the oven, the leftovers were unappealing to me. Won't make again.

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