How to Make Mushroom, Spinach and Cheese Torta - A Step-by-Step Guide

If you're looking for a delicious and impressive dish to serve at your next dinner party or family gathering, then look no further than this Mushroom, Spinach and Cheese Torta. This savory torta is a layered Italian dish that is filled with layers of seasoned mushrooms, sautéed spinach, and a rich and creamy cheese filling. Not only is it a beautiful dish to present, but it's also incredibly flavorful and satisfying.

One of the best things about this Mushroom, Spinach and Cheese Torta...

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Ingredients

  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • ¼ cup olive oil
  • 6 cups fresh mushrooms, sliced
  • 10 ounces spinach - rinsed, stemmed, and dried
  • 3 eggs
  • 1 ½ cups ricotta cheese
  • 1 ½ cups grated Parmesan cheese
  • 1 cup sour cream
  • ½ cup bread crumbs
  • ¼ cup chopped fresh parsley
  • ½ cup butter, melted
  • 1 (16 ounce) package phyllo dough
  • 2 teaspoons sesame seeds

Information

  • Prep Time: 40 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 375 degrees F (190 degrees C).
  • Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
  • Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
  • Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
  • Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
  • On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
  • Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
  • Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.
  • Nutrition

    735 cal.

    • Total Fat: 47g
    • Saturated Fat: 22g
    • Cholesterol: 168mg
    • Sodium: 1046mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 13mg
    • Calcium: 402mg
    • Iron: 6mg
    • Potassium: 738mg