From the Oven

Three Cheese Picnic Torta

Prep Time: 30 min  |  Cook Time: 45 min  |  Servings: 8  |  Calories: 513
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Three Cheese Picnic Torta
Prep Time
30 min
Cook Time
45 min
Servings
8
Calories
513

Put this gorgeous torta together and impress your guests with layers of flavors from seasoned and sautéed spinach, three types of cheese including Sargento® Sliced Mozzarella Cheese, fluffy eggs, slices of boiled ham and more all inside of a butter pie crust.

Ingredients
  • 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® Shredded Swiss Cheese, divided
  • 1 pkg. (15 oz., 2 pieces) unbaked pie crusts
  • 2 Tbsp. Dijon mustard
  • 8 slices Sargento® Sliced Mozzarella Cheese, divided
  • 1 cup Sargento® Light Ricotta Cheese
  • 8 slices (about 4 oz.) boiled ham or turkey ham
  • 1 egg, beaten with 1 tsp. water
Directions
  1. Cook spinach, nutmeg and pepper in large skillet over medium heat until all moisture from spinach has cooked off; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Serving Size 8

Calories 513

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 32.90g 49%
Sat. Fat 16.00g 82%
Mono Unsat. Fat 5.30g
Poly Unsat. Fat 1.10g
Cholesterol 178mg 59%
Sodium 949mg 40%
Amount/Serving%DV*
Total Carbohydrate 31g 10%
Dietary Fiber 1g 4%
Sugars 0g
Protein 25g
Amount/Serving%DV*
Vitamin A 179RE
Vitamin C 8mg 13%
Calcium 508mg 44%
Iron 1mg 6%