Italian Brunch Torta
Double-crust savory pie layered with spinach, provolone, Genoa salami, roasted red peppers, olive tapenade, capicollo ham, and sun-dried tomatoes, baked in a 9-inch pie plate. Sliced into wedges and served warm or at room temperature.
Double-crust savory pie layered with spinach, provolone, Genoa salami, roasted red peppers, olive tapenade, capicollo ham, and sun-dried tomatoes, baked in a 9-inch pie plate. Sliced into wedges and served warm or at room temperature.
[[Recipes]] [[Mains]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
Instructions
Heat oven to 375°F with a cookie sheet inside (the torta bakes on the heated sheet). Prepare the pie crusts as directed on the box for a two-crust pie in a 9-inch glass pie plate.
Heat the oil in a 10-inch skillet over medium heat. Add the garlic; cook 30 seconds, stirring constantly. Stir in the spinach until well combined.
Spread half the spinach mixture in the crust-lined plate. Reserve 2 tablespoons of the Parmesan. Layer with the provolone, salami, red peppers, tapenade, ham, sun-dried tomatoes, the remaining Parmesan, and the remaining spinach mixture. Top with the second crust; seal the edges and flute.
Brush the top crust with the egg; sprinkle with the reserved Parmesan and the oregano. Cut 4 small slits in the top. Place on the heated cookie sheet.
Bake 50 to 55 minutes, covering the crust edge with foil strips after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving.
Notes
- Pillsbury refrigerated pie crust box weight not stated by source; used the standard US package size (14.1 oz, 2 crusts). - Roasted red pepper jar size given by source as a range ("15 or 16 oz"); grams computed from the 15.5 oz midpoint. This is the nominal jar weight before draining — actual usable weight will run somewhat lower. - Olive tapenade has no entry in the house conversion reference; used the source's stated jar weight (~5 oz) directly rather than an approximate cup-density analog. - "Shredded" Parmesan has no distinct entry in [[Dairy, Eggs & Cheese]] (only "grated, fine" and "grated, fresh/coarse" are listed); used the coarse-grated density as the closest analog. - prepTime, totalTime, and slice count estimated (assembly is layer-heavy; totalTime includes the 20-minute rest called for after baking); source gave only the bake-time range. Source: Recipe card (Pillsbury / Crisco / Green Giant / Eggland's Best) Equipment — Required: Cookie sheet, 9-inch glass pie plate, 10-inch skillet; Special tools: None Optional additions: Fresh fruit, served on romaine-lettuce-lined plates, if desired (per source).
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