Italian Brunch Torta Recipe

Name: Italian Brunch Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box; 1 tablespoon extra virgin olive oil; 2 garlic cloves, sliced; 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain; 1 cup shredded parmesan cheese; 1/4 lb provolone cheese, thinly sliced; 4 thin slices genoa salami (1 1/2 oz); 1 (16 ounce) jar roasted red peppers, drained, patted dry; 3/4 cup olive tapenade, drained (about 5-oz jar); 1/2 lb capicollo ham, thinly sliced; 3 1/2 ounces dry-pack sun-dried tomatoes, coarsely chopped; 1 egg, beaten; 1/2 teaspoon dried oregano leaves

Servings: persons

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1 tablespoon extra virgin olive oil
2 garlic cloves, sliced
1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
1 cup shredded parmesan cheese
1/4 lb provolone cheese, thinly sliced
4 thin slices genoa salami (1 1/2 oz)
1 (16 ounce) jar roasted red peppers, drained, patted dry
3/4 cup olive tapenade, drained (about 5-oz jar)
1/2 lb capicollo ham, thinly sliced
3 1/2 ounces dry-pack sun-dried tomatoes, coarsely chopped
1 egg, beaten
1/2 teaspoon dried oregano leaves

1
Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375u00b0F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2
In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
3
Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
4
Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
5
Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box, 1 tablespoon extra virgin olive oil, 2 garlic cloves, sliced, 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain, and more.

Yes, Italian Brunch Torta falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Brunch Torta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions