Italian Savory Pie. Antipasto di Torte salate
on Sep 20, 2013, Updated Apr 11, 2020
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Over the next few weeks we will be featuring a multicourse Italian dinner, straight from the kitchen of a dear friend of ours, Paola.
Paola happens to be a fifth generation Methodist pastor, nothing so unusual about that right? Perhaps not, except for the fact that she hails directly from what many consider the epicenter of all great things culinary; the land of Italy.
Friends, let me say, when it comes to culinary finesse and skill, this lady is the real deal.
The menu we will be featuring here on Platter Talk will also be served up for Paola’s church, The Family Church, right here in Neenah, Wiscosnin.
Viva Italia is the annual and major fundraiser for this small church that orients itself toward families in general and towards children in particular.
Paola is a skilled speaker and can effectively deliver a meaningful message. What’s more, she is easily one of the most naturally gifted cooks I have ever known.
We start this series out with a brief introduction of today’s feature, Italian Savory Pies. Paola is explaining to Mario, an American Field Service exchange student from Italy being hosted by a local family, what she is putting together. She then explains to us in English a summary of what she is doing.
To that end, I suppose I should clarify that these recipes were not written out by Paola. Rather, I have done my best at putting in writing what this lady does in her kitchen over a flaming gas stove and hot oven. |  |
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It all makes perfect sense as far as these Italian pies are concerned. They are all things savory. There are vegetables, there is sausage, and of course, there is cheese. All savory, and the combinations with which Paula created them, all a spectacular celebration of taste and flavor.
Be sure and try our risotto al Pomodoro (tomato risotto) and our Pizza Rustica (Italian Easter Pie).
Italian Savory Pie. Antipasto di Torte Salate
Ingredients
for the Spinach and Ricotta Torte
- 1/3 roll of phyllo pastry.
- 4 cups fresh spinach, washed with stems removed
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese finely grated
- 2 eggs, 1 reserved for egg wash
- 2 garlic cloves, sliced or coarsely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
for the Zucchini and Mozzarella Torte
- 1/3 roll of phyllo pastry
- 2 large zucchini squash, sliced to 1/3 inch thickness
- 2 garlic cloves, sliced or coarsely chopped.
- 4 oz fresh mozzarella cheese coarsely cut, or 1/2 cup shredded mozzarella
- 1/2 cup fresh Parmesan cheese, finely grated.
- 2 eggs, 1 reserved for egg wash
- 2 tablespoons butter
- 1 tablespoon olive oil
for the Broccoli and Sausage Torte
- 1/3 roll of phyllo pastry
- 2 medium heads broccoli
- 1 lb Italian sausage
- 1 cup Parmesan cheese, finely grated
- 2 eggs, 1 reserved for egg wash
- 2 tablespoons butter
Instructions
for the Spinach and Ricotta Torte
- Preheat oven to 350 degrees F.
- Add olive oil to skillet and over medium heat, saute garlic for 1 minute.
- Add spinach to skillet a little at a time until all 4 cups are wilted
- Remove spinach from heat and place on cutting board, coarsely chop
- Place spinach and garlic in large mixing bowl and add cheese and 1 egg, stir until well mixed.
- Using brush, coat a 9″ pie pan with 1 tablespoon butter
- Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan.
- Brush inside of phyllo dough with butter.
- Scoop spinach and cheese mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
- Beat remaining egg and brush outside of dough with egg wash.
- Bake for 25 to 35 minutes or until crush is golden brown.
for the Zucchini and Mozzarella Torte
- Preheat oven to 350 degrees F.
- Add olive oil to skillet and over medium heat, saute garlic and zucchini for 5-10 minutes until tender.
- Place zucchini and garlic in large mixing bowl and add cheese and egg, stir until well mixed.
- Using brush, coat a 9″ pie pan with 1 tablespoon butter
- Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan.
- Brush inside of phyllo dough with butter.
- Scoop zucchini mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
- Beat remaining egg and brush outside of dough with egg wash.
- Bake for 25 to 35 minutes or until crush is golden brown.
for the Broccoli and Sausage Torte
- Preheat oven to 350 degrees F.
- Lightly steam broccoli until tender. Allow to cool and then coarsely chop
- Add sausage to skillet and brown over medium heat.
- Add broccoli to sausage, and over low heat, use a fork to coarsely mash the broccoli and sausage together until fully incorporated.
- Place broccoli and sausage mixture in large mixing bowl and add cheese and egg, stir until well mixed.
- Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan.
- Brush inside of phyllo dough with butter.
- Scoop broccoli and sausage mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
- Beat remaining egg and brush outside of dough with egg wash.
- Bake for 25 to 35 minutes or until crush is golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, this looks so good! So many flavors and that creamy base!
This torte looks amazing! I really love savory pies and can’t wait to try this recipe!
i can’t decide which flavor I want to try first! They all sound so good! I love that most cooks who do it for the love of cooking, don’t use recipes! That was the hardest thing when started blogging! Measuring all of the ingredients!
That is so fun! My grandmother was Italian and cooked and baked without measuring. How great that you could watch that lovely lady do her thing!! Great story and wonderful recipes!
I love phyllo pastry pies. Reminds me of my grandma, and her cheese and veggies loaded pies. Yummy memories ๐ All pies look just amazing. But maybe my favorite one is spinach and ricotta. Ricotta, parm, and spinach are an amazing combo. Can’t wait to make it.
wow this looks so good – I would love to try this!
This pie looks incredible! I just have to try the zucchini version (OK, maybe all of them) in the near future. Love the use of phyllo and I just happen to have some on hand. ?