A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

388.8 calories; 21.9 g protein; 20.1 g carbohydrates; 74.9 mg cholesterol; 1262.1 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2007
This is a great recipe. I added a layer of scrambled eggs in the middle. It adds some height and color. I also used roasted red peppers instead of banana peppers. Read More
(7)

Most helpful critical review

Rating: 3 stars
11/17/2009
I wanted to like this but something just wasn't quite right... it was best right out of the oven the leftovers were unappealing to me. Won't make again. Read More
(1)
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/17/2007
This is a great recipe. I added a layer of scrambled eggs in the middle. It adds some height and color. I also used roasted red peppers instead of banana peppers. Read More
(7)
Rating: 5 stars
10/26/2006
labor intensive but well worth it! a healthy slice is practically a meal. the classic combo of prosciutto spinach and provolone make this a delicious treat. Read More
(5)
Rating: 4 stars
06/14/2008
I would probably add more prosciutto next time. Very good though. Read More
(3)
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Rating: 4 stars
10/05/2006
great recipe!!! Read More
(3)
Rating: 4 stars
04/20/2008
This was good but had a strong salt flavor I'm assuming from the proscuitto. Definitely not a once-a-month meal more like every 6 mo or so. Next time I think I'll mix some cream cheese into the spinach to make it creamier as well as adding some sliced mushrooms. Read More
(2)
Rating: 4 stars
04/20/2010
A little expensive to make but tastes great! Warmed the leftovers on medium heat in a skillet for lunch the next day. It gets better as it sits! Read More
(1)
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Rating: 3 stars
11/17/2009
I wanted to like this but something just wasn't quite right... it was best right out of the oven the leftovers were unappealing to me. Won't make again. Read More
(1)
Rating: 3 stars
01/05/2018
I made no changes. It was way too salty. I would probably not make it again because it was so much work and tasted like a glorified ham and cheese sandwich. Read More