Greek Cheese Torta

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

1 loaf (16 oz) French baguette

Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese
½ cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios

1. Preheat oven to 375°F. Cut baguette into ¼-inch-thick slices. Arrange bread slices in a single layer on Large
Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is
golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
2. Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach
and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds
or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
3. Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap.
Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes,
forming an even layer. Spread remaining cheese mixture over tomatoes.
4. To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food
Chopper; press onto top of torta. Serve with toasted baguette slices.

Yield: 32 servings

Nutrients per serving (about 1 tbsp spread and 1 baguette slice): Calories 140, Total Fat 9 g, Saturated Fat 4.5 g,
Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 260 mg, Fiber 1 g

Cook’s Tips: If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the
sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs.

If desired, 1 tsp lemon zest, ½ tsp dried oregano leaves and ¼ tsp coarsely ground black pepper can be
substituted for the Greek Rub.

©The Pampered Chef, Ltd., 2008