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  
 
Get complete directions here

 

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2 thoughts on “Antipasto di Torte Salate”

    1. I love delicious foods and I love pretty pictures of food 🙂 I try to share the prettiest and most delicious recipes I encounter from fabulous food bloggers. Thank you for following Food and Everything Else.

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