Greek Cheese Torta
This savory layered cheese spread is a welcome addition to any gathering.
- 32 slices French baguette, cut 1/4 in. (6 mm) thick
- Garlic Oil or olive oil
- 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and pressed dry
- 2 pkg (8 oz/250 g each) cream cheese, softened
- 2 tbsp (30 mL) Greek Rub
- 2 pkg (4 oz each) crumbled feta cheese
- 1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
- 3 tbsp (45 mL) shelled pistachios, coarsely chopped
Preheat oven to 375°F (190°C). Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven; cool completely.
Line small Stainless Mesh Colander with paper towels. Place spinach into Colander; wrap in paper towels and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl or Tortilla Shell Baker with plastic wrap. Spoon one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices.
- 32 servings of about 1 tbsp (15 mL)
Nutrients per serving:
U.S. Nutrients per serving: Calories 130, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 10 g, Protein 4 g, Sodium 260 mg, Fiber 1 g
If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs.
If desired, 1 tsp lemon zest, 1/2 tsp dried oregano leaves and 1/4 tsp coarsely ground black pepper can be substituted for the Greek Rub.