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Spinach Appetizer Torte with Provolone


serve with a sparkling wine such as Biltmore Estate's Methode Champenoise Brut.

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Rate this recipe 4.5/5 (13 Votes)


  • 1/2 cup plus 2 tablespoons Italian style breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 4 large eggs
  • 1/4 cup half-and-half milk
  • 3/4 tsp. salt
  • 1/8 tsp. each, red pepper and black pepper
  • 6 oz. shredded Provolone cheese
  • 2 tablespoons butter or margarine
  • 1 cup chopped fresh mushrooms
  • 3/4 cup chopped leeks
  • 2 cloves fresh garlic, minced
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1 (7 oz) jar roasted red bell peppers, drained and chopped



Step 1

Dust the sides of a buttered 9 inch pan with 2 Tbs. breadcrumbs. Combine remaining 1/2 cup breadcrumbs, Parmesan cheese, and melted butter in a small bow; stir well. Press mixture in the bottom of 9 inch pan; refridgerate until batter is complete. Beat cream cheese until smooth; add eggs, one at a time, beating after each addition. Add half-and-half, salt, ground red pepper and black pepper; blend well. Stir in Provolone cheese. Divide batter into two equal portions; set aside. Melt remaining 2 Tbs. butter in a large skillet; add mushrooms, leeks, and garlic. Saute until leeks are tender. Remove from heat, and blend in spinach. Add spinach mixture to one half of cream cheese batter; blend well, and pour into prepared crust. Add roasted red bell peppers to remaining half of cream cheese batter; blend well, and pour evenly over spinach batter. Tap pan gently on counter to remove any air pockets. Bake in a preheated 325 over for 1 hour or until just set. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 24 hours before serving. Remove torte from pan, and garnish with fresh leeks and red bell pepper strips. Serve at room temperature with toasted French bread baguette slices.

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