Recipe for mediterranean pesto-cheeze torte?

Mediterranean Spinach Torte - Recipe

INGREDIENTS



2 tablespoons olive oil

2 cloves garlic, minced

1 pound fresh spinach, coarsely chopped

2 eggs

3/4 cup cream, milk, or soy milk

salt and freshly-ground pepper to taste

1/2 cup grated Gruyere cheese

1/4 cup grated Pecorino Romano cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon dried basil

1/4 teaspoon dried oregano



1. Preheat oven to 350F. Heat the olive oil in a skillet over medium heat and saute the garlic until golden and fragrant, just a couple of minutes. Add spinach and saute, stirring often, until wilted and tender. Remove spinach and garlic from the pan with a slotted spoon, leaving as much moisture behind in the pan as possible, and reserve.



2. In a medium mixing bowl, whisk the eggs and cream until thoroughly combined. Butter a 9-inch round pie pan and spread spinach mixture evenly over the bottom. Sprinkle spinach with grated cheese, then pour the egg-cream mixture evenly over that. Sprinkle with basil and oregano.



3. Bake for 35 minutes until golden and puffy. Allow to cool until just warm before cutting and serving.



Serves 6.Recipe for mediterranean pesto-cheeze torte?
Mediterranean Layered Torte:



1 day 20 min prep

40 servings



3 (8 ounce) packages cream cheese, softened

1 cup crumbled feta cheese

1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, chopped and well drained

1 (8 ounce) container hummus

1/2 cup seeded and chopped unpeeled cucumbers

1/2 cup coarsely chopped and well drained pitted kalamata olives or Greek olives



1. Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).

2. 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.

3. 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.

4. Cover and refrigerate at least 24 hours, but no more than 48 hours.

5. When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.