Recipe Directions
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Ingredients
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Preheat oven to 350°
1/4 cup butter
1 medium to large onion chopped in 1/2 inch pieces
4-5 large cloves of garlic minced
1 lb. sliced mushrooms
1 lb. frozen spinach, thawed, drained and squeezed dry
1 lb. Ricotta or dry cottage cheese
2 eggs
1/8 tsp nutmeg
crepes (see crepe recipe above)
2 cups shredded mozzarella or Monterey jack chee
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Directions
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In a large skillet, melt butter and sauté onion and garlic until translucent. Put into a large bowl, reserving cooking butter in skillet. Saute sliced mushrooms until soft and add to bowl. Add spinach and mix well.
In a smaller bowl, mix ricotta or cottage cheese, eggs and nutmeg. Add to spinach mixture.
To build the torte, spray a 9" springform pan with vegetable coating spray. Place one layer of crepes to cover the bottom of the pan. Spread 1/3 of the spinach mixture, sprinkle with 2/3 cup cheese. Repeat layers two more times. Add a top layer of crepes. Cover pan with aluminum foil and place on a sheet pan and bake for thirty-five to forty minutes at 350° degrees. Take out of oven and allow torte to set-up for ten to fifteen minutes before unmolding. Top with your choice of sauces (marinara, cheese, roasted red pepper coulis, etc.).
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Yield
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N/A
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