Here's the beauty of this dish … it accommodates many tastes. Any combination of dry-cured meat and cheese will be delicious in this recipe.
- 1 lb ricotta cheese
- 1 cup mixed fresh herbs (use your favorites)
- 5 cloves garlic minced and sautéed until golden
- 1 egg
- 1 lb package phyllo dough
- ½ cup olive oil
- 1/2 cup pine nuts
- 10 slices Applegate Natural Genoa Salami
- 6 slices Applegate Natural Prosciutto
- 5 slices Applegate Organic Provolone Cheese (rBGH-Free)
- 2 lbs fresh spinach or 10 oz. bag frozen spinach, thawed & squeezed dry
- 1 jar roasted red peppers drained and cut into strips
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DirectionsFor Ricotta Mixture:
- In a mixing bowl combine ricotta, herbs, sautéed garlic and egg.
- Set aside.
- Lightly grease a 10'' springform with olive oil.
- Lay one sheet of phyllo on the bottom of the pan and brush with oil using a pastry brush.
- Phyllo sheets should hang over the pan.
- Place 4 more sheets of phyllo in the pan greasing each consecutive layer as you go.
- Alternate the ingredients in the torta.
- Start with a layer of prosciutto covering the bottom of the pan.
- Then spread half the ricotta mixture, followed by half the peppers, half the spinach, the remaining ricotta, the remaining peppers, the remaining spinach and then a top layer of the Genoa salami.
- Fold the overlapping phyllo over the top of the tart, painting more oil between the layers of phyllo as you go.
- Fit one more sheet of phyllo on top. (You will need to scrunch the sides of this piece to fit.) Brush on a little more oil and sprinkle pine nuts on top.
- Bake in a 350 degree oven for 45 minutes.
- Let stand for 15 minutes.
- Remove sides of pan and serve.
What you have created is pleasing to the eyes and nose, with all its colors and aromas … but even more pleasing to the taste buds!!
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