December 2005
Christmas Torte
Crust
- 2 ½ cups flour
- 1 ¼ cup shortening
- 2/3 cup ice water
- ¼ teaspoon salt
Combine flour, shortening, and salt and cut shortening into the flour with a fork or pastry cutter until mixture resembles small peas, sprinkle with water, stir until mixture holds together. Do not over mix or crust will be tough. (A purchased double pie crust may be used in place of the homemade crust.) Roll out 2- 12" circles of crust. Place one circle in the bottom and up the sides of a medium sized stainless steel or glass bowl (approximately 12" across the top). Crust should come up the sides of the bowl about 3 inches.
Filling - 1st Layer
- 1 ½ lb. frozen spinach
- ½ cup eggs
- 1 cup parmesan cheese
- 2 cups mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon basil
- ½ teaspoon fresh minced garlic
Rinse spinach and squeeze dry. Combine with eggs, cheeses, salt and pepper. Place ½ of mixture into the bottom of your pastry lined baking bowl. Reserve ½ mixture.
Filling - 2nd Layer
- 2 cups shaved ham
- 1 cup cheddar cheese
Place on top of the spinach mixture.
Filling - 3rd Layer
- 2/3 cup pimento - rinsed and drained
Sprinkle over ham and cheese mixture
Filling - 4th Layer
Top with remaining spinach mixture.
Place second circle of crust on top and fold edges together - sealing well. Cut a few slits in the top of the crust to vent.
Turn bowl upide down on cookie sheet. Remove bowl and bake at 325 degrees for 45-50 minutes until crust is golden brown and pie is "set". Remove from oven and brush crust with margarine or butter. Allow to stand 15 minutes before cutting.
This is a beautiful Christmas dish as all the layers are very defined when wedges are cut to serve. This is actually a very easy recipe to prepare and will delight your guests.
One of the most popular recipes from our Opaa! Staff Specials
