Spinach and Ricotta Torte

By Chez_Alexander

Ingredients

• 1/3 roll of phyllo pastry, thawed
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from plattertalk.com

Preparation

Step 1

1. Preheat oven to 350 degrees F.

2. 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

3.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.

4. 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.

5. 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.

6. Bake for 25 to 35 minutes or until crush is golden brown.

Makes 4 servings. Each serving = 11 Weight Watchers points.