Italian Savory Pie. Antipasto di Torte salate
on Sep 20, 2013, Updated Apr 11, 2020
This post may contain affiliate links. Please read our disclosure policy.
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. |  |
 |  |
 |  |
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, they all look so delicious! I have never used phyllo for anything other than baklava, so this will be a real treat. 🙂
We’re so happy to hear from you; phllo sounds much more intimidating than reality. I hope you will give these a try; and remember to use your own flavors if you like, own it!
That looks lush! Do you think you could post me a slice?! 😉
I can’t wait to try these! Now I just have to decide which one to make first! They all sound equally amazing! Love the photos! <3
This is gorgeous! I absolutely love this recipe. I’ve been super hesitant to play with phyllo, but you are inspiring me to give this a try!
This looks so delicious, I’ve never used phyllo dough, but after reading this I must give it a try soon. This pie is amazing.
WOW, this is gorgeous!! Each pie sounds delicious, but I can’t wait to try the Spinach and Ricotta. YUM!!
Thanks, Sarah. I don’t think you can go wrong with any of these!
I just made zucchini and mozzarella torte tonight. Have to say, I was disappointed with results. It lacked flavor.
Thanks for the comments. I sure hope you will give the other ones a try!
Wow this looks so good!!
Thanks, Ashley!
This reminds of ‘pies’ I had in Greece. I do not get along with Phyllo dough. But I will say I think I have given up too soon. This pie has got to be outrageous.
Carol,
Do me a favor, and ulitimately one top yourself, try working with phyllo again. If I can do it, anyone can, promise!! Thanks for stopping by, would love to hear from you again sometime.
I love savory pie and your pies look amazing 🙂
Thanks so much!