This Cheese Torte combines 3 types of cheese with spinach, artichoke and seasoning in crispy layers of buttery Phyllo dough. The ultimate appetizer, side dish or brunch dish! #cheesetorte #spinachandartichoke www.savoryexperiments.com

Artichoke, Spinach and Cheese Torte

Course: Appetizer, Breakfast, Main Dish
Cuisine: American
Keyword: cheese torte
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 496 kcal
This Cheese Torte combines 3 types of cheese with spinach, artichoke and seasoning in crispy layers of buttery Phyllo dough. The ultimate appetizer, side dish or brunch dish!
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Ingredients

  • 8 ounces baby spinach
  • 3 cups cottage cheese
  • 12 ounces feta cheese crumbled
  • 1/4 cup Parmesan Romano cheese finely grated, divided
  • 3 eggs room temperature
  • 8 ounces marinated artichoke hearts drained and patted dry, finely chopped
  • 1 small shallot minced
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 pound phyllo dough thawed in the refrigerator
  • 1 1/2 cups unsalted butter melted
  • Cooking Spray

Instructions

  1. Coat medium skillet with cooking spray and heat to medium-high. Add spinach and minced shallots, tossing until wilted and reduced. Allow to cool before draining on heavy duty paper towels and then wringing out excess liquid. If you have time, place in the refrigerator to dry further for an hour or two.
  2. Heat oven to 375 degrees.
  3. In a food processor, combine crumbled feta, cottage cheese, eggs, 2 tablespoons Parmesan Romano cheese, nutmeg, pepper and salt. Pulse to combine. Add artichokes, spinach and shallots, pulse again. Set aside.
  4. Coat large, fluted tube bundt pan with cooking spray. Sprinkle remaining Parmesan Romano Cheese in the bundt pan, allowing it to stick to the sides. Sheet by sheet, place phyllo around the bundt pan, trying to get each sheet up the flute and then allowing the sheet to drape over the side. Use all except 4 sheets, pressing into the bottom. (See photo above).
  5. Spoon cheese mixture into bundt pan and fold draped phyllo over top. Arrange remaining 4 sheets to seal the top.
  6. Pierce the torte, top to bottom, generously with a sharp knife. Slowly, poor melted butter over the top, allowing some to seep in and the rest to puddle on the top. Place onto a large baking sheet.
  7. Bake for 1 hour 15 minutes or until torte is golden brown and crispy.
  8. Allow to cool for 2 hours before inverting to a serving plate. Serve room temperature or warmed in the oven for 15 minutes.
  9. If you've tried this recipe, please come back and let us know how it was! 

Nutrition Facts
Artichoke, Spinach and Cheese Torte
Amount Per Serving
Calories 496 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g131%
Cholesterol 138mg46%
Sodium 940mg41%
Potassium 231mg7%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 3g3%
Protein 16g32%
Vitamin A 2945IU59%
Vitamin C 9.2mg11%
Calcium 251mg25%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.