Shelly's Recipe

MEDITERRANEAN TORTA RUSTICA

Category: Quiche and Savory Tarts / Tartlettes

1 (17 1/4 oz) pkg frozen puff pastry; thawed
4 eggs
2 (9 oz) boxes frozen leaf spinach, thawed and squeezed dry
2 cups mozzarella cheese; shredded
1 cup ricotta cheese
8 oz feta cheese; crumbled
3/4 cup parmesan cheese; shredded
1/2 cup dry bread crumbs
1/2 cup onion; chopped
1 (12 oz) jar roasted red peppers
1 egg, beaten

Drain and slice peppers; set aside. Roll 1 puff pastry sheet into 16 inch circle on lightly floured surface. Press onto bottom and sides of 9 inch springform pan sprayed with nonstick cooking spray, leaving 2 inch overhang.

Mix 4 eggs, spinach, cheeses, bread crumbs and onion. Spoon 1/2 of the cheese mixture into prepared pan. Top with peppers and remaining cheese mixture. Roll remaining puff pastry sheet on lightly floured surface; cut out 9 inch circle. Place over filling, pinching edges to seal. Cut remaining pastry into cutouts, if desired. Place on top of crust. Brush top of crust with remaining egg. Place pan on cookie sheet. Bake at 425 for 40 minutes or until golden brown. Cool 30 minutes. Run knife along edges and carefully remove pan. Serve warm or at room temperature.