Greek Cheese Torta
|French baguette||16 Ounce|
|Garlic oil/Olive oil||1 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed and pressed dry (1 Package)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Greek rub||2 Tablespoon|
|Crumbled feta cheese||8 Ounce (2 Packages, 4 Ounce Each)|
|Sundried tomatoes in oil||1⁄2 Cup (8 tbs), drained and patted dry|
|Shelled pistachios||3 Tablespoon|
Preheat oven to 375°F. Cut baguette into ¼-inch-thick slices. Arrange bread slices in a single layer on baking sheet. Drizzle with olive or garlic oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven; cool completely.
Line colander with paper towels. Place spinach into the colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into a microwave safe bowl; microwave on HIGH 30 seconds, or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended. Finely dice sun-dried tomatoes. Line a small round bowl with plastic wrap.
Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes. Refrigerate overnight.
To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios; press onto top of torta. Serve with toasted baguette slices.
Serving size: Complete recipe
Calories 4081 Calories from Fat 2306
% Daily Value*
Total Fat 262 g402.5%
Saturated Fat 126.7 g633.5%
Trans Fat 0 g
Cholesterol 700.7 mg233.6%
Sodium 6780.1 mg282.5%
Total Carbohydrates 315 g104.9%
Dietary Fiber 10.9 g43.5%
Sugars 29.5 g
Protein 121 g242.3%
Vitamin A 670.5% Vitamin C 138.3%
Calcium 189.1% Iron 70.8%
*Based on a 2000 Calorie diet