Torta Di Formaggio

/ Mike's Kitchen, Uncategorized / By

Something spring-like. Something light and fresh and versatile (lunch or supper).

Something that goes well with our current Medallion – our Petit Meunier blend.

Call it savory cheese pie; or better yet TORTA DI FORMAGGIO!

INGREDIENTS:

  • ½ pound puff pastry
  • ½ pound mixed cheese; including ricotta, parmigiano and tellagio
  • ½ pound Italian sausage
  • 3 eggs
  • 1 10 ounce pkg spinach
  • 1 minced garlic clove
  • Salt and pepper

COOKING INSTRUCTIONS

  1. Thaw and squeeze spinach dry. Mince.
  2. Skin sausage and sauté briefly and render off fat.
  3. Set one yolk aside and beat remaining eggs and white. Combine with sausage, cheese mix, spinach and garlic. Season with salt and pepper.
  4. Preheat oven to 360
  5. Take puff pastry and roll it out so it will both cover a pie tin and cover the pie. Butter pan and line with pastry dough. Add cheese/egg mix and spread evenly. Cover with remaining dough and pinch sides to make a notched rim. Puncture top several times with fork. Brush top with remaining egg yolk, and bake for about an hour.

Served sliced, either warm or cold.

Enjoy!