Mushroom, Spinach, and Cheese Torta

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* Exported from MasterCook *

 

Mushroom, Spinach, and Cheese Torta

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 cups chopped onions

4 garlic cloves -- minced or pressed

6 cups sliced fresh mushrooms

10 ounces fresh spinach

1 1/2 cups ricotta cheese

1 1/2 cups freshly grated Parmesan cheese -- (4 ounces)

1 cup sour cream

3 eggs -- beaten

1/2 cup bread crumbs

1/4 cup chopped fresh parsley

1/2 pound phyllo dough

1/4 pound melted butter

2 teaspoons sesame seeds for topping -- optional

 

An Italian strudel rich with mellow and sharp cheeses.

 

Saute the onions and garlic in olive oil until the onions are translucent. Add

the mushrooms and spinach and continue sauteing until the mushrooms have

released their juices and the spinach has wilted. Remove from the heat.

 

In a large bowl, combine the cheeses, sour cream, eggs, bread crumbs, and

parsley. Stir in the mushroom mixture. If the vegetables are very juicy, drain

some of the excess liquid before adding them to the cheeses.

 

Preheat the oven to 375F.

 

Assemble the strudel (see Appendix). Scatter the sesame seeds across the top

layer of buttered phyllo. Bake for 50 minutes or until the filling is set and

the phyllo is crisp and golden. Allow to rest 10 minutes before slicing.

 

Accompany with Peppers and Capers (p. 41).

 

APPENDIX

 

Strudels may be assembled in many different shapes. After using phyllo a few

times and becoming familiar with how it works, experiment with different strudel

assemblies. Try rolled strudels or individual tartlike strudels.

 

Strudel assembly: Find a working surface large enough to accommodate the

unfolded stack of phyllo leaves and the baking sheet, side by side. Melt a

quarter-pound of butter. Using a pastry brush or a small paint brush, butter the

baking sheet. Unwrap and unfold the phyllo leaves. Each leaf of phyllo is so

light and delicate that it dries out quickly and then crumbles easily, so

working quickly with phyllo from a flat pile and out of drafts will prevent

wasted leaves.

 

Basic rectangle: At a comer of the stack of phyllo, count out 6 to 8 leaves and

carefully, in one smooth movement, lift them up and lay them flat on the baking

sheet. If the baking sheet is smaller than the phyllo, let the edges of the

phyllo drape over the sides. Spread the filling over the middle of the leaves,

leaving 3-inch edges all around. Brush the edges with butter. For the top, lay

down two leaves at a time, buttering the top leaf each time. After 4 or 5 pairs,

fold the comers of all the phyllo leaves up over the filling, butter, then

neatly fold each side up over the filling and butter. Lay down two more pairs of

leaves, buttering the top leaf of each pair. Then tuck the new edges under the

strudel, comers first, then sides. Sprinkle the top with fennel, poppy, or

sesame seeds and bake as the recipe directs, 45 minutes to an hour, depending

upon the thickness of the filling.

 

Triangles: To make individual serving triangles, brush 2 sheets of phyllo with

butter, place one on top of the other, then fold them in half lengthwise. Butter

the top surface and then place 1/2 to 2/3 cup of filling slightly up from the

bottom and toward the right edge of the phyllo rectangle. Fold the left comer of

the phyllo up and over the filling so that the bottom edge is now aligned with

the right side. Next fold the strip straight up and then to the left so that the

filled triangle is aligned with the left edge of the phyllo. Continue folding in

this manner until the top edge of the phyllo is reached. Brush the finished

triangle with butter, sprinkle with appropriate seeds, and set aside on a baking

sheet while you assemble more. Bake at 375' for 20 to 25 minutes.

 

Apply this same technique to making bite-sized appetizers by buttering and

cutting each sheet of phyllo into 4 to 6 narrow strips. Place I tablespoon of

filling at the bottom of each strip and proceed as above. Bake for only 10 to 15

minutes.

 

Pblenta: A staple of Northern Italian cooking, this is a cereal made from

cornmeal and water, and often enriched with butter and grated cheese.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 638 Calories; 46g Fat (72.0% calories

from fat); 18g Protein; 22g Carbohydrate; 4g Dietary Fiber; 183mg Cholesterol;

560mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0

Non-Fat Milk; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0