Torta

• 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 Naturals^® Genoa Salami
• 6 slices Applegate Naturals^® Prosciutto
• 5 slices Applegate Naturals^® Provolone Cheese
• 2 lbs fresh spinach or 10 oz. bag frozen spinach, thawed & squeezed dry
• 1 jar roasted red peppers drained and cut into strips

1. In a mixing bowl combine ricotta, herbs, sautéed garlic and egg.
2. Set aside.

1. Lightly grease a 10'' springform with olive oil.
2. Lay one sheet of phyllo on the bottom of the pan and brush with oil using a pastry brush.
3. Phyllo sheets should hang over the pan.
4. Place 4 more sheets of phyllo in the pan greasing each consecutive layer as you go.
5. Alternate the ingredients in the torta.
6. Start with a layer of prosciutto covering the bottom of the pan.
7. 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.
8. Fold the overlapping phyllo over the top of the tart, painting more oil between the layers of phyllo as you go.
9. 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.
10. Bake in a 350 degree oven for 45 minutes.
11. Let stand for 15 minutes.
12. 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!!