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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Recipe is by Loretta Torrens and was a finalist in the 2010 Pillsbury Bake-Off Contest. Ingredients:
1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box |
1 tablespoon extra virgin olive oil |
2 garlic cloves, sliced |
1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain |
1 cup shredded parmesan cheese |
1/4 lb provolone cheese, thinly sliced |
4 thin slices genoa salami (1 1/2 oz) |
1 (16 ounce) jar roasted red peppers, drained, patted dry |
3/4 cup olive tapenade, drained (about 5-oz jar) |
1/2 lb capicollo ham, thinly sliced |
3 1/2 ounces dry-pack sun-dried tomatoes, coarsely chopped |
1 egg, beaten |
1/2 teaspoon dried oregano leaves |
Directions:
1. Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
3. Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
4. Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
5. Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.
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