Torte Rustica Appetizer

Ingredients & Directions

2 pk Frozen spinach – (10 oz ea);
-thawed, and
Squeezed dry
1/4 ts Salt
1/8 ts Freshly-ground white pepper
1/8 ts Nutmeg
3 Puff pastry sheets
1 Egg white; slightly beaten
1/2 c Parmesan cheese; divided
2 cn Spam Less-Sodium luncheon
-meat – (12 oz ea; thinly
12 oz Sliced Swiss cheese
1 Jar Peloponnese roasted
-sweet peppers -; (13 oz
1 1/2 ts Italian seasoning; divided

Preheat oven to 425 degrees. In medium bowl, stir together spinach, salt,
pepper, and nutmeg; set aside.

Meanwhile, press 1 sheet of pastry in bottom of 9-inch springform pan.
Press 1 sheet around the sides. Seal with egg white. Sprinkle with 2
teaspoons Parmesan cheese and chill 10 minutes.

Layer torte beginning with Spam, Swiss cheese, spinach, roasted sweet
peppers, 1/2 teaspoon Italian seasoning, and 2 tablespoons Parmesan cheese.
Repeat layers twice. Press 1 sheet of pastry on top and seal.

Using a sharp knife, make three small slits in top of pastry. Brush with
remaining egg white. Bake 10 minutes. Reduce oven temperature to 400
degrees and bake an additional 45 minutes, until golden brown. Let stand 30
minutes before removing from pan.

This recipe yields 16 servings.

16 servings

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