Mediterranean Torte Recipes

MEDITERRANEAN TORTA

Steps:

• 1. Preheat oven to 350. Coat 8 or 9 inch springform pan with vegetable cooking spray. Place 1 tortilla in bottom of pan. Spread tortilla with 3 tablespoons spinach. Top with about 2 tablespoons of each: Feta, Roasted peppers, tomato, French Fried Onion rings and 2 teaspoons of olives.
• 2. Repeat to make 3 more layers. Place remaining tortilla on top; coat with vegetable cooking spray. Bake 25 minutes or until heated through.
• 3. Sprinkle with mozzarella cheese and remaining onions; bake 5 minutes or until onions are golden. Cut into wedges to serve.
• Makes 8 appetizers or 4 main dish servings.

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
• Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
• Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
• Cover and refrigerate at least 24 hours, but no more than 48 hours.
• When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.

MEDITERRANEAN PASTA TORTE

Steps:

• 1. Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside. In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain return to Dutch oven. Cover to keep warm.2. Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano mix well. Bring to a boil. Reduce heat to low simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.3. In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.4. In medium bowl, beat eggs gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese mix well. Add to cooked ziti toss gently to coat evenly. Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.5. Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly.6. In small bowl, combine bread crumbs and melted margarine mix well. Sprinkle over top bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 740 mg 31% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 4 g 16% * Sugars: 11 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

SPAGHETTI TORTE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions. Rinse with cold water, and drain.
• While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
• Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
• Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.