Print Recipe
5 from 3 votes

Italian Savory Pie. Antipasto di Torte Salate

From Paola Benecchi
Course: Appetizer/Snack
Cuisine: Italian
Servings: 8
Author: Dan from Platter Talk

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.