Spinach Appetizer Torte With Provolone Recipe 455

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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

SPINACH APPETIZERS



Spinach Appetizers image

Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use.

Provided by DIANE HALL

Categories     Appetizers and Snacks     Cheese

Time 2h40m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups dry bread stuffing mix
3 eggs, beaten
¼ cup grated Parmesan cheese
½ onion, chopped
2 tablespoons melted butter
¼ cup shredded Cheddar cheese

Steps:

  • In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
  • Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
  • When ready to bake, allow the balls to partially thaw, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
  • Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.3 g, Cholesterol 42.2 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 469 mg, Sugar 2.4 g

SPINACH APPETIZER TORTE WITH PROVOLONE RECIPE - (4.5/5)



Spinach Appetizer Torte with Provolone Recipe - (4.5/5) image

Provided by Tufgrlz

Number Of Ingredients 15

1/2 cup plus 2 tablespoons Italian style breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
3 (8 oz) packages cream cheese, softened
4 large eggs
1/4 cup half-and-half milk
3/4 tsp. salt
1/8 tsp. each, red pepper and black pepper
6 oz. shredded Provolone cheese
2 tablespoons butter or margarine
1 cup chopped fresh mushrooms
3/4 cup chopped leeks
2 cloves fresh garlic, minced
1 (10 oz) package frozen spinach, thawed and squeezed dry
1 (7 oz) jar roasted red bell peppers, drained and chopped

Steps:

  • Dust the sides of a buttered 9 inch pan with 2 Tbs. breadcrumbs. Combine remaining 1/2 cup breadcrumbs, Parmesan cheese, and melted butter in a small bow; stir well. Press mixture in the bottom of 9 inch pan; refridgerate until batter is complete. Beat cream cheese until smooth; add eggs, one at a time, beating after each addition. Add half-and-half, salt, ground red pepper and black pepper; blend well. Stir in Provolone cheese. Divide batter into two equal portions; set aside. Melt remaining 2 Tbs. butter in a large skillet; add mushrooms, leeks, and garlic. Saute until leeks are tender. Remove from heat, and blend in spinach. Add spinach mixture to one half of cream cheese batter; blend well, and pour into prepared crust. Add roasted red bell peppers to remaining half of cream cheese batter; blend well, and pour evenly over spinach batter. Tap pan gently on counter to remove any air pockets. Bake in a preheated 325 over for 1 hour or until just set. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 24 hours before serving. Remove torte from pan, and garnish with fresh leeks and red bell pepper strips. Serve at room temperature with toasted French bread baguette slices.

TASTY SPINACH TREATS



Tasty Spinach Treats image

I created these delicious spinach cups to bring to a potluck dinner and they disappeared! They're a cinch to make and taste good right out of the oven or cooled.

Provided by KCHASE

Categories     Appetizers and Snacks     Cheese

Time 45m

Yield 10

Number Of Ingredients 8

1 tablespoon butter
½ cup finely chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ cup mayonnaise
1 (8 ounce) package shredded mozzarella cheese
1 ½ teaspoons ground nutmeg
salt and pepper to taste
1 (12 ounce) package refrigerated buttermilk biscuit dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a miniature muffin pan.
  • Melt butter in medium saucepan over medium heat. Stir in the onion and cook until tender and lightly browned.
  • In a medium bowl, mix together onion, spinach, mayonnaise, mozzarella cheese, nutmeg, salt and pepper.
  • Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves into the prepared miniature muffin pan, forming small cups that extend slightly beyond the rim. Fill the biscuit dough cups with desired amounts of the onion and spinach mixture.
  • Bake in the preheated oven 12 minutes, or until biscuit dough and filling are lightly browned.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 17.8 g, Cholesterol 24 mg, Fat 22.7 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.3 g, Sodium 597.6 mg, Sugar 3.6 g

SPINACH-CHEESE TORTE



Spinach-Cheese Torte image

This warm and creamy dip-style recipe with spinach, artichoke and roasted peppers makes the perfect centerpiece for your party appetizer table.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield Makes 28 servings.

Number Of Ingredients 10

34 round buttery crackers, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)

Steps:

  • Heat oven to 350ºF.
  • Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
  • Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
  • Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.

Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

PROVOLONE AND PESTO CHEESE TORTE



Provolone and Pesto Cheese Torte image

Make-ahead layered cheese spread, great on baguettes or crakers! Easy, pretty, and tastes wonderful. My daughter begs me to make when we have a large gathering. Serves LOTS!!!

Provided by arnokay

Categories     Cheese

Time 15m

Yield 16-20 serving(s)

Number Of Ingredients 8

8 -12 ounces provolone cheese, thinly sliced
2 (8 ounce) packages cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
2 teaspoons minced garlic
1/2 cup sun-dried tomato packed in oil, chopped
1/4 cup pine nuts
French baguettes or cracker
grapes, if desired

Steps:

  • Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
  • Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
  • Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
  • Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
  • To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
  • Red and green grapes make a good accompaniment.

Nutrition Facts : Calories 221.6, Fat 21.3, SaturatedFat 12.5, Cholesterol 56.2, Sodium 258.2, Carbohydrate 2.3, Fiber 0.3, Sugar 0.2, Protein 6.3

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