Italian Savory Pies
INGREDIENTS
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for the Spinach and Ricotta Torte
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1/3 roll of phyllo pastry.
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4 cups fresh spinach, washed with stems removed
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1 cup ricotta cheese
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1/2 cup Parmesan cheese finely grated
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2 eggs, 1 reserved for egg wash
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2 garlic cloves, sliced or coarsely chopped
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2 tablespoons butter
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1 tablespoon olive oil
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for the Zucchini and Mozzarella Torte
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1/3 roll of phyllo pastry
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2 large zucchini squash, sliced to 1/3 inch thickness
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2 garlic cloves, sliced or coarsely chopped.
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4 oz fresh mozzarella cheese coarsely cut (or 1/2 cup shredded mozzarella)
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1/2 cup fresh Parmesan cheese, finely grated.
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2 eggs, 1 reserved for egg wash
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2 tablespoons butter
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1 tablespoon olive oil
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for the Broccoli and Sausage Torte
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1/3 roll of phyllo pastry
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2 medium heads broccoli
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1 lb Italian sausage
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1 cup Parmesan cheese, finely grated
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2 eggs, 1 reserved for egg wash
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2 tablespoons butter
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