She Strengthens

Savory Italian Torte: A Meal Fit for Any Occasion

When it comes to versatility, this Italian torte takes the cake – or should we say, the savory pastry? With its flaky crust, rich fillings, and ease of preparation, it’s no wonder this dish has become a staple in many Italian households.

A Crust Above the Rest

The secret to this torte’s success lies in its crust, made possible by refrigerated crescent rolls. Simply unroll, separate, and press the dough into a greased 9-inch springform pan, sealing the seams well. Bake for 10-15 minutes, or until set, and you’ll have a golden-brown base for your masterpiece.

Filling the Gap

While the crust is baking, heat some olive oil in a large skillet over medium-high heat. Add 6 ounces of baby spinach and 1 cup of sliced mushrooms, cooking until the mushrooms are tender. Drain the mixture on paper towels, blotting well to remove excess moisture.

Egg-straordinary Flavor

In a large bowl, whisk together 6 large eggs, 1 cup of grated Parmesan cheese, 2 teaspoons of Italian seasoning, and a pinch of pepper. This egg mixture will add creaminess and richness to your torte.

Layering the Flavors

Now it’s time to assemble the torte. Layer the crust with half of the deli ham, salami, provolone cheese, roasted sweet red peppers, and spinach mixture. Pour half of the egg mixture over the top, repeating the layers and finishing with the remaining egg mixture.

The Final Touches

Unroll and separate the remaining crescent dough into triangles, pressing them together to form a circle. Place the dough over the filling, sealing the seams well. Brush the top with the remaining egg and bake uncovered for 1 to 1 1/4 hours, or until a thermometer reads 160°F.

The Grand Finale

Carefully loosen the sides of the pan with a knife, remove the rim, and let the torte stand for 20 minutes before serving. Slice into 12 servings and enjoy!

Yield: 12 servings
Difficulty: Easy
Total Time: 1 hour, 50 minutes
Active Time: 50 minutes