- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Yield: Serves: 8
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/8 tsp. nutmeg
- 1/8 tsp. pepper
- 2 Tbsp. butter or margarine, divided
- 4 eggs, divided
- 1/2 tsp. hot pepper sauce, divided
- 6 Tbsp. Sargento® Artisan Blends® Shredded Swiss Cheese, divided
Cook spinach, nutmeg and pepper in large skillet over medium heat until all moisture from spinach has cooked off; set aside.
Melt 1 tablespoon butter in small skillet. Beat 2 eggs with 1/4 teaspoon hot pepper sauce and 3 tablespoons Swiss cheese. Add egg mixture to skillet. Cook, loosening edges with spatula to allow uncooked egg to run under omelet. When set, slide omelet onto plate; reserve. Repeat with remaining butter, eggs, pepper sauce and cheese.
Place one pie crust into 8-inch springform pan, fitting it to bottom and sides of pan. Cut away any dough overlap; reserve trimmings. Spread with mustard. Place single layer of cheese slices onto crust, cutting slices as needed to fit.
Place one omelet onto cheese. Layer half of cooked spinach, 1/2 cup Ricotta and 4 slices of ham. Repeat procedure, ending with cheese slice layer. Trim outer 1-inch of dough from remaining pie crust; reserve trimmings. Set crust over pan; tuck overhanging dough down between sides of pan and bottom crust. (Use a knife to gently create space between bottom crust and sides of pan.) Cut dough trimmings into leaf shapes; place on top of torta. Brush top of torta with egg and water mixture.
Bake in preheated 400°F oven 45 minutes or until golden brown. Let torta cool in pan on rack. Remove sides of pan; slice into wedges.
Amount Per Serving
Total Fat 31.8g
Saturated Fat 16.3g
Trans Fat 5.4g
Polyunsaturated Fat 1.1g
Dietary Fiber 1g
Vitamin A 179RE
Vitamin C 8mg