Torta Rustica

Makes 16
Prep 25 m
Chill 120 m
Bake 60 m



  1. 1 of 6 Position oven rack in bottom slot in oven. Heat oven to 375 degrees F.
  2. 2 of 6 Knead 2 teaspoons oregano into dough. Roll out on floured surface to 14-inch circle. Fit into 9-inch springform pan.
  3. 3 of 6 Mix remaining oregano, artichoke, oil, vinegar, salt, pepper, garlic, egg and crumbs in processor or blender until smooth.
  4. 4 of 6 Sprinkle half of spinach into pan. Top with half the salami. Mix cheeses; sprinkle third over salami. Top with 1 jar peppers. Top with half of artichoke mixture. Repeat layering. Top with remaining cheese. Fold dough edges over top.
  5. 5 of 6 Bake on bottom rack in 375 degree F oven 1 hour, until instant-read thermometer inserted into center registers 140 degrees F. If cheese browns too quickly, tent with foil. Cool on rack. Refrigerate 2 hours or until firm.
  6. 6 of 6 Remove side. Cut in wedges. Makes 16 servings.
Nutrition Information for Torta Rustica
Servings Per Recipe: 16
Per Serving: 2 g fiber, 36 mg chol., 4 g sat. fat, 31 g carb., 10 g Fat, total, 264 kcal cal., 12 g pro., 506 mg sodium