"Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds." — Christine
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fresh mushrooms, sliced
spinach - rinsed, stemmed, and dried
1 1/2 cups
1 1/2 cups
grated Parmesan cheese
chopped fresh parsley
1 (16 ounce) package
This recipe was time consuming, but it was well worth it in the end. It was very filling, and it had a great flavor. I will definetely make it again.
The filling was very good but didn't think it went well with the flaky crust.
This actually makes two packets. Very versatile - I used 15 oz. of ricotta inplace of the 1.5 c. ricotta + 1 c. sour cream, 1/4 c. dried parsley, and it was still amazing. I thought it was very good, a friend demands I make more.
Four stars for the filling. I didn't like the phyllo pastry. I will make this again but probably in a pie case. I didn't have sour cream and used 1 1/2 cups of fat free riccotta instead.
Wasn't able to try because the ingredient list is not complete!
(how much onion and garlic?
what type of oil?)
There was enough filling for 2 tortas.
I really like the filling, but mine was a little thin. I will cut out some sour cream and ricotta next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom, Spinach and Cheese Torta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 463
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