Mediterranean Torta Recipes

Steps:

• 1. Preheat oven to 350. Coat 8 or 9 inch springform pan with vegetable cooking spray. Place 1 tortilla in bottom of pan. Spread tortilla with 3 tablespoons spinach. Top with about 2 tablespoons of each: Feta, Roasted peppers, tomato, French Fried Onion rings and 2 teaspoons of olives.
• 2. Repeat to make 3 more layers. Place remaining tortilla on top; coat with vegetable cooking spray. Bake 25 minutes or until heated through.
• 3. Sprinkle with mozzarella cheese and remaining onions; bake 5 minutes or until onions are golden. Cut into wedges to serve.
• Makes 8 appetizers or 4 main dish servings.

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

Steps:

• 1. Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
• 2. Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
• 3. Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
• 4. Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese
• 5. Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
• 6. Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
• 7. Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve

Steps:

• Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
• Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
• Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
• Cover and refrigerate at least 24 hours, but no more than 48 hours.
• When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

Steps:

• 1. Roll out one package of the refrigerated bread dough into a 12-inch circle. Fit dough into a 9-inch springform pan, allowing edges to overhang. Layer on Top of Dough: 1/2 salami all muchrooms all olives 1/2 cheese 1/2 ham all spinach all peppers 1/2 salami 1/2 ham all artichokes 1/2 cheese
• 2. Stir together eag and water; brush on overhanging pastry edges. Top torte with second rolled out packaged dough, crimping as necessary and press to seal. Brush top with remaining egg mixture.
• 3. Bake at 350 degrees on bottom oven rack for 30 minutes. Cover top with aluminum foil and bake additional 20 minutes. Cool on wire rack. Remove sides of pan. Cut into wedges.