Italian Savory Pie from PlatterTalk.Com

By DanFromPlatterTalk

Antipasto di Torte salate
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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

Details

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

Preparation

Step 1

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.