Wednesday, July 30, 2008

Greek Cheese Torta

This savory layered cheese spread is a welcome addition to any gathering.

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

2 pkg (8 oz each) cream cheese, softened

2 tbsp Greek Rub (If you don't have greek rub, you can substitute by using greek flavored feta cheese)

2 pkg (4 oz each) crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained and patted dry

3 tbsp shelled pistachios

Line colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Soften cream cheese in microwave on HIGH 30 seconds. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes. Line small mixing bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios, press onto top of torta. Serve with toasted baguette slices, pita chips or wheat thins.

To make toasted baguette slices

Garlic Oil or olive oil

1 loaf (16 oz) French baguette

Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on cookie sheet. Spray with oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven, cool completely.

This is a pampered chef recipe, if you are inerested in purchasing the Greek Rub or other pampered Chef supplies, you can contact my friend Heather at:

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