Greek Cheese Torte

Course: Appetizer

Servings:

Author: Lynne Davenport

Ingredients

1 loaf 16 oz/450 g French baguette
Garlic Oil or olive oil
1 pkg 10 oz/300 g frozen chopped spinach, thawed
2 pkg 8 oz or 250 g cream cheese, softened
2 tbsp 30 mL Greek Rub
8 oz 250 g 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

Instructions

Preheat oven to 375°F (190°C). Cut baguette into 1/4-inch-thick (6-mm)
slices. 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 to Stackable Cooling Rack; cool
completely.
Line small 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 tomatoes using Color Coated Paring Knife. Line Small Batter
Bowl with plastic wrap; spread 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.

Notes

Cook's Tip: If desired, 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) dried
oregano leaves and 1/4 tsp (1 mL) coarsely ground black pepper can be
substituted for the Greek Rub.

Nutritional Information:

Nutrients per serving: (about 1 tbsp/15 mL spread and 1 baguette slice):
Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg,
Carbohydrate 10 g, Protein 4 g, Sodium 270 mg, Fiber 1 g

Recipe By: Lynne Davenport
Serving Size: 32

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