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Greek Cheese Torte

Course: Appetizer
Servings: 32
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