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

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.

  • 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
  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%
Total Carbohydrate 31g 10%
Dietary Fiber 1g 4%
Sugars 0g
Protein 25g
Vitamin A 179RE
Vitamin C 8mg 13%
Calcium 508mg 44%
Iron 1mg 6%