MAX YOUR MENU: Greek Cheese Torta

As my girls spent the day touring the simple life of the Amish country with my sister, brother, sister-in-law, niece and mother, I was pulling out recipes & dishes, cutting, chopping, stirring, mixing and baking for a feast. Dusting off my forgotten platters, spices and recipes, our menu included:

1st Course
Chips and Salsa
Greek Cheese Torta (*Courtesy of Pampered Chef – See below) with toasted French baguettes
Carrots and Celery
Strawberry-Blueberry Green Summer Salad (Also courtesy of P.C)
Shelled Pistachios and Peanuts
Soda/Wine Spritzers

2nd Course
Grilled Skewers of Chicken and Beef soaked in Balsamic Herb Oil (from Tastefully Simple)
with onions, green pepper and cherry tomatoes
Grilled Corn from Amish country basted with Garlic Infused Oil
Garlic Bread

3rd Course
Peach Cobbler – with SC and PA peaches (from the NC Grandma and the PA grandpa. This one was a group project!)
Brownie Bites (also P.C. and very versatile with various possible toppings.)
Double layered Vanilla cake iced with Milk Chocolate Icing and topped with Littlest Pet Shop figures.

Despite back pains by the time all this was done, we had a WONDERFUL time just being together. I enjoyed seeing their pictures of the day on my daughter's camera, cringing at the horse bite my youngest, the birthday girl, received at one of the Amish farms and enjoying the red wine from a winery started and run by the simple folk. Hmm . .

When you make new things, there are always keepers and tossers. I have to say that the Greek Cheese Torta is definitely a keeper! Check it out below.


Greek Cheese Torta

This savory layered cheese spread is a welcome addition to any gathering.

1 loaf (16 oz) French baguette
Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese
½ cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios

Preheat oven to 375°F. Cut baguette into ¼-inch-thick slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.

Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry.

Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food Chopper; press onto top of torta. Serve with toasted baguette slices.

Yield: 32 servings
Nutrients per serving (about 1 tbsp spread and 1 baguette slice): Calories 140, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 260 mg, Fiber 1 g

Comments

  1. This menu is making me salivate badly! Glad you had a good time together.

  2. Okay this sounds very yum!!
    Happy to hear you had a great time!

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