Rather than a typical torte that is 'layered', this recipe is more an Italian-style double-crusted pie with a robust filling made with spinach, sun-dried tomato, egg, bread crumbs, ricotta and Parmesan cheese.

Torta Rustica

2 unbaked refrigerated pie crusts 1 large egg, lightly beaten 2 cups (16 ounces) ricotta cheese 1 cup (4 ounces) shredded pepato cheese, (or 1 cup shredded Asiago cheese and 1 teaspoon coarsely ground black peppercorns) 1/2 cup (2 ounces) grated Parmesan cheese 3 large eggs 1 teaspoon dried basil 1 (10-ounce) package frozen chopped spinach, thawed, and squeezed dry 1/4 cup seasoned bread crumbs 1/4 cup sun-dried tomatoes, drained

Preheat the oven to 425°F (220°C).
Place 1 pie crust in a 9-inch pie pan. Brush 1/2 of the beaten egg over the crust; set aside. Reserve the other crust for the top of the torta.
In a large bowl, combine the cheeses, eggs, and basil until well-blended.
Stir in the spinach, bread crumbs, and tomatoes until thoroughly combined.
Scrape the mixture into the prepared pie crust; smooth the top to make the filling even.
Place the reserved pie crust over the top; brush with the remaining beaten egg.
Bake for 15 minutes. Reduce the heat to 375°F (190°C) and bake for 20 minutes or until golden brown.
Cool on a wire rack for 30 minutes before slicing. Serve warm or at room temperature.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.

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