Recipe - Mediterranean Torta Rustica

1 pack (17 One fourth oz) frozen puff
pastry; thawed
4 Eggs
2 pack Frozen chopped spinach; (10
ounces each)
2 cup Mozzarella cheese; shredded
1 cup Ricotta cheese
8 ounce Feta cheese; crumbled
Three fourths cup Parmesan cheese; shredded
One half cup Dry bread crumbs
One half cup Onion; chopped
1 12oz jar roasted red
peppers
1 Egg; beaten

Thaw spinach, squeeze dry; set aside. Drain and slice peppers; set aside.
Roll 1 puff pastry sheet into 16 inch circle on lightly floured surface.
Press onto bottom and sides of 9 inch springform pan sprayed with nonstick
cooking spray, leaving 2 inch overhang. Mix 4 eggs, spinach, cheeses, bread
crumbs and onion. Spoon One half of the cheese mixture into prepared pan. Top
with peppers and remaining cheese mixture. Roll remaining puff pastry sheet
on lightly floured surface; cut out 9 inch circle. Place over filling,
pinching edges to seal. Cut remaining pastry into cutouts, if desired.
Place on top of crust. Brush top of crust with remaining egg. Place pan on
cookie sheet. Bake at 425 degrees for 40 minutes or until golden brown.
Cool 30 minutes. Run knife along edges and carefully remove pan. Serve warm
or at room temperature. Makes 10 servings. Typed by Lynn Thomas dcqp82a.
Source: Culinary Journey to the Mediterranean.

Recipe by: Culinary Journey to the Mediterranean

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
24, 1998