Mushroom, Spinach and Cheese Torta

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a large saucepan, heat olive oil over medium heat. Add onions and garlic and sauté until softened and translucent, about 5-7 minutes. Add sliced mushrooms and spinach. Cook until mushrooms release their juices and spinach wilts, then continue cooking until most of the liquid has evaporated, about 8-10 minutes. Remove from heat and set aside to cool slightly.

Recipe View In a large bowl, lightly beat eggs. Add ricotta cheese, Parmesan cheese, sour cream, bread crumbs, and parsley. Stir to combine. (2 minutes)

Recipe View Gently squeeze any excess liquid from the cooked mushroom and spinach mixture. Add the vegetables to the cheese mixture and stir until well blended. (3 minutes)

Recipe View Brush a large baking sheet with some of the melted butter. Carefully unroll the phyllo dough. Count out 6 sheets of phyllo dough. Gently lay them on the buttered baking sheet, one at a time, brushing each sheet lightly with melted butter. (10 minutes)

Recipe View Spread the mushroom and cheese filling evenly over the phyllo leaves, leaving a 2-3 inch border around the edges. Brush the edges of the phyllo with melted butter. (5 minutes)

Recipe View Layer two sheets of phyllo dough at a time over the filling, brushing each top sheet generously with melted butter. Repeat until all but 4 sheets of phyllo are used. (10 minutes)

Recipe View Fold the corners of the phyllo leaves up and over the filling, creating a rustic crust. Brush with melted butter. (5 minutes)

Recipe View Top with the remaining phyllo leaves, two at a time, buttering each top sheet. Tuck the edges of the phyllo under the torta. (8 minutes)

Recipe View Brush the entire top of the torta with the remaining melted butter and sprinkle with sesame or poppy seeds, and a little extra Parmesan cheese. (2 minutes)

Recipe View Bake in the preheated oven for 50 minutes, or until the filling is set and the phyllo is crisp and golden brown. (50 minutes)

Recipe View Remove from the oven and let rest for 10 minutes before slicing and serving. (10 minutes)