Recipe by Christine
"Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds."
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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?)
Very easy to make. I made it without the mushrooms, because I didn't have any. Tried it with less parmesan cheese and fresh spinach. I also had two round phyllo sheets, placed one at the bottom and one on the top. 50 minutes later...Mmm!
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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