Torte Verde

1 pound of loose sausage 1 1/2 cups of small curd cottage cheese or ricotta cheese 6 eggs 1 pound Mozzarella cheese, shredded 3 packages (10oz) of frozen chopped spinach, drained and squeezed very dry 1/8 teaspoon ground pepper 1/8 teaspoon garlic powder Scramble sausage in a skillet over medium heat until it is thoroughly cooked. Drain off grease. In a large bowl beat eggs, pepper, and garlic. Add spinach and mix until spinach is evenly dispersed through egg mixture. Add cottage cheese, then Mozzarella, and lastly the drained sausage, mixing after each addition. Prepare pie crust. You may use your own recipe, a mix, refrigerator crust or frozen crust. You will need a top and bottom crust. Roll out bottom crust and place in pie plate. Fill with the torte verde mixture. Roll out top crust and place over filling. Wrap excess top crust under bottom crust edge and press to seal. Flute edge. Cut slits in top crust to vent the pie. You can brush the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) to make the finished crust shinny if you wish. Bake in 350 degree oven for 1 hour and 15 minutes or until the bottom crust is golden brown. You may need to cover the top of the pie during baking with tin foil to prevent it from becoming too brown. Allow it to cool 15 minutes before cutting. This recipe makes 2 small (8 inch) pies or 1 large deep dish pie. It also freezes well. You can freeze it as a finished uncooked pie, or you can freeze just the filling and finish making the pie after you defrost the filling. This is my preference. One recipe fills 2 one quart freezer bags. I like to serve it with a large fresh green salad and freshly baked bread.

Yield: 4 servings ( Serving Size: large slice )
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Ingredients

  • 1 pound(s) loose sausage sauteed

Preparation

  1. Scramble sausage in a skillet over medium heat until it is thoroughly cooked. Drain off grease.
  2. In a large bowl beat eggs, pepper, and garlic. Add spinach and mix until spinach is evenly dispersed through egg mixture. Add cottage cheese, then Mozzarella, and lastly the drained sausage, mixing after each addition.
  3. Prepare pie crust. You may use your own recipe, a mix, refrigerator crust or frozen crust. You will need a top and bottom crust.
  4. Roll out bottom crust and place in pie plate. Fill with the torte verde mixture. Roll out top crust and place over filling. Wrap excess top crust under bottom crust edge and press to seal. Flute edge. Cut slits in top crust to vent the pie. You can brush the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) to make the finished crust shinny if you wish.
  5. Bake in 350 degree oven for 1 hour and 15 minutes or until the bottom crust is golden brown. You may need to cover the top of the pie during baking with tin foil to prevent it from becoming too brown. Allow it to cool 15 minutes before cutting.
November 2012

This recipe is a personal recipe added by colleenschmidt and has not been tested or endorsed by MyRecipes.

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