Potato And Spinach Torte Recipes

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SPINACH TORTE



Spinach Torte image

I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.

Provided by Jac8136

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons oil
1 garlic clove, peeled and minced
1/2 yellow onion, peeled and chopped
1 lb spinach leaves, washed and coarsely chopped
2 eggs
1 teaspoon dill
1/4 cup unsalted butter
18 sheets phyllo dough, room temperature
1/2 cup dry breadcrumbs (unseasoned)

Steps:

  • Preheat oven 400°F.
  • Heat oil in skillet large enough to hold spinach.
  • Saute garlic and onion in skillet over medium heat until golden.
  • Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
  • Drain in colander.
  • Meanwhile, beat eggs until frothy.
  • Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
  • In a small saucepan,melt butter.
  • Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
  • Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
  • Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
  • Evenly spread out spinach mixture onto the top.
  • Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
  • Place on buttered baking sheet seam side down.
  • Bake immediately in oven 25 minutes.
  • To serve, slice in one inch interval diagonally.

Nutrition Facts : Calories 570.6, Fat 30.5, SaturatedFat 11.1, Cholesterol 136.2, Sodium 638.6, Carbohydrate 60.6, Fiber 4.9, Sugar 2.3, Protein 14.6

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