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  • refrigerated pie crusts, softened as directed on box
  • 1 tbls olive oil
  • 2 cloves garlic, sliced
  • 9 oz frozen chopped spinach, thawed squeeze to drain
  • 1 cup shredded Parmesan cheese
  • 1/4 lb provolone cheese, thinly sliced
  • 4 thin slices Genoa salami
  • 15-16 oz roasted red bell peppers, drained patted dry
  • 3/4 cup olive tapenade, drained
  • 1/2 lb capicollo ham, thinly sliced
  • 3 1/2 oz dry pack sun dried tomatoes, coarsely chopped
  • 1/2 tsp dried oregano leaves



Step 1

Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375. Make pie crusts as directed on box for two crust pie using 9 inch glass pie plate.

In 10 inch skillet, heat over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.

Spread ½ of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan and remaining spinach mixture. Top with second crust; seal edges and flute.

Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.

Bake 50-55 minutes, covering edge of crust with strips of foil after 15-20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.

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