Greek Cheese Torta
(from Heather Hulsey’s recipe box)
If desired, 1 teaspoon lemon zest, 1/2 teaspoon dried oregano leaves, and 1/4 teaspoon ground black pepper can be substituted for the Greek Rub.
Source: The Pampered Chef
Serves 32 peopleCategories: Appetizers
Ingredients
- 1 loaf French baguette
- garlic or olive oil
- 1 package frozen chopped spinach, thawed
- 2 packages (8oz. each) cream cheese, softened
- 2 tablespoons Greek Rub
- 8 oz. crumbled feta cheese
- 1/2 cup sun-dried tomatoes in oil, drained and patted dry
- 3 tablespoons shelled pistachios, coarsely chopped
Directions
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eheat the oven to 375. Cut baguette into 1/4 inch thick slices. Arrange bread slices in a single layer on a large round stone with handles. Spray with oil. Bake for 10-12 minutes or until bread is golden brown. Remove from oven to a cooling rack, cool completely.
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2) Line a small colander with paper towels. Place spinach into colander; wrap in paper towels and press until almost dry. Place cream cheese into a bowl; microwave on high 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
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3) Finely dice tomatoes using a paring knife. Line a small bowl with plastic wrap; spread 1/3 of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
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4) To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices.