Mushroom, Spinach and Cheese Torta Good Recipes

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Mushroom, Spinach and Cheese Torta

"Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in vicinity of sesame seeds."

Ingredients :

2 cups chopped onions
4 cloves garlic, minced
1/four cup olive oil
6 cups sparkling mushrooms, sliced
10 ounces spinach - rinsed, stemmed, and dried
3 eggs
1 half cups ricotta cheese
1 half cups grated Parmesan cheese
1 cup sour cream
1/2 cup bread crumbs
1/four cup chopped sparkling parsley
1/2 cup butter, melted
1 (16 ounce) bundle phyllo dough
2 teaspoons sesame seeds

Instructions :

Prep : 40M	Cook : 6M	Ready in : 1H30M

Preheat oven to 375 levels F (a hundred ninety stages C).
Saute onion and garlic in oil in massive saucepan until onion is translucent. Add mushrooms and spinach and preserve cooking till mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain extra liquid from vegetables, then add to cheese mixture. Stir until well blended.
Brush a number of melted butter on big baking sheet. Count out 6 phyllo leaves and punctiliously raise them up and lay flat on buttered baking sheet.
Spread filling over center of leaves, leaving a three inch border all around. Brush edges with butter.
On top of the filling, lay down 2 leaves of phyllo at a time, brushing pinnacle leaf with butter on every occasion. After four pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
Lay down 2 greater pairs of leaves, buttering pinnacle leaf of every pair. Tuck edges beneath torta, corners first, then aspects. Sprinkle pinnacle with sesame or poppy seeds.
Bake at 375 levels F (a hundred ninety stages C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 mins before slicing.

Notes :

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