Description
A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!
Ingredients
- 8 sheets phyllo dough
- ¾ 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 egg
- 1 teaspoon water
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan
- allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto
- spinach
- provolone
- green onions
- and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte
- then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup
- mix together the egg and water. Brush over the top of the pastry.
- Bake for 30 minutes
- then cover loosely with aluminum foil. Continue baking until brown
- about 45 minutes. Let stand 10 minutes before removing from pan and serving.
Prep Time: 40 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 5 mins
Servings: 12