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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that's irresistible. Slices make a great appetizer, or serve it with soup or salad as a light meal. Ingredients:
1 small butternut squash (1-1/2 pounds), peeled, seeded and cut into 1/4-inch slices |
3 eggs |
3 cups ricotta cheese |
1 cup grated romano cheese |
1 teaspoon rubbed sage |
1 teaspoon water |
1 small onion, chopped |
2 tablespoons olive oil |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 garlic cloves, minced |
1/4 teaspoon ground nutmeg |
1 package (17.3 ounces) frozen puff pastry, thawed |
Directions:
1. Preheat oven to 400°. Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender.
2. Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.
3. In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside.
4. Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up sides of a greased 9-in. springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture.
5. Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture.
6. Place pan on baking sheet. Bake at 400° 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers. Yield: 12 servings.
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