Ingredients
For the Spinach and Ricotta Torte 1/3 roll of phyllo pastry. 4 cups fresh spinach, washed with stems removed 1 cup ricotta cheese 1/2 cup Parmesan cheese finely grated 2 eggs, 1 reserved for egg wash 2 garlic cloves, sliced or coarsely chopped 2 tablespoons butter 1 tablespoon olive oil For the Zucchini and Mozzarella Torte 1/3 roll of phyllo pastry 2 large zucchini squash, sliced to 1/3 inch thickness 2 garlic cloves, sliced or coarsely chopped. 4 oz fresh mozzarella cheese coarsely cut (or 1/2 cup shredded mozzarella) 1/2 cup fresh Parmesan cheese, finely grated. 2 eggs, 1 reserved for egg wash 2 tablespoons butter 1 tablespoon olive oil For the Broccoli and Sausage Torte 1/3 roll of phyllo pastry 2 medium heads broccoli 1 lb Italian sausage 1 cup Parmesan cheese, finely grated 2 eggs, 1 reserved for egg wash 2 tablespoons butter Get complete directions here
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There’s not one picture on your blog that doesn’t look appetizing! This one looks great too!
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