Torte Melange You Have To Try

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Torte Melange

"A delicious pastry full of prosciutto, spinach, and provolone cheese!"

Ingredients :

eight sheets phyllo dough
3/4 cup dry bread crumbs
1 pound thinly sliced prosciutto
2 (10 ounce) packing containers frozen chopped spinach - thawed, drained and squeezed dry
1 pound sliced provolone cheese
four inexperienced onions, sliced
2 banana peppers, seeded and sliced
6 sheets phyllo dough
1 egg
1 teaspoon water

Instructions :

Prep : 40M	Cook : 12M	Ready in : 2H5M

Preheat oven to four hundred levels F (two hundred degrees C).
Prepare a ten inch springform pan with nonstick cooking spray. Layer eight sheets of phyllo dough into the bottom and aspects of the pan, permitting the phyllo to cling 1/four inch over the sides. Sprinkle 1/3 of the bread crumbs calmly 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 shape 3 layers. Lay the rims of the uncovered phyllo over the torte, then layer the closing 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the edges of the pan. In a small cup, mix together the egg and water. Brush over the pinnacle of the pastry.
Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking till brown, approximately forty five mins. Let stand 10 minutes before eliminating from pan and serving.

Notes :

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