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Torte Melange
Torte Melange
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Savory prosciutto, spinach, and provolone nestled between layers of delicate phyllo pastry.
Ingredients:
  • 8 sheets phyllo dough
  • 0.75 cup dry bread crumbs
  • 1 pound thinly sliced prosciutto
  • 2 (10 ounce) boxes frozen chopped spinach - thawed, drained and squeezed dry
  • 1 pound sliced provolone cheese
  • 4 green onions, sliced
  • 2 banana peppers, seeded and sliced
  • 6 sheets phyllo dough
  • 1 teaspoon water
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Grease a 10-inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, ensuring 1/4 inch overhang. Sprinkle 1/3 of the bread crumbs evenly on the bottom. Layer with 1/3 each of prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice to create three layers. Fold the overhanging phyllo edges over the torte, then layer the remaining 6 sheets of phyllo on top, tucking the edges into the sides of the pan. Combine the egg and water in a small cup, then brush over the pastry.
  • After 30 minutes of baking, delicately drape aluminum foil over the dish. Bake until golden brown, approximately 45 minutes more. Rest for 10 minutes before unmolding and presenting.

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