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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a Pillsbury Holiday recipe. It can be made ahead of time, making it a perfect holiday brunch entree. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
1 cup (or more to taste) cheddar cheese, shredded |
12 ounces thinly sliced deil ham |
1 1/2 cups red skin potatoes, thinly sliced |
1 sweet onion, peeled and thinly sliced |
1 (9 ounce) box frozen chopped spinach, thawed and squeezed dry |
salt and pepper to taste |
garlic powder to taste |
1 egg, beaten |
1 tablespoon water |
Directions:
1. Allow crusts to stand at room temperature 15 to 20 minutes.
2. Press one crust into bottom and up sides of a 9 inch springform pan or a 10 inch deep dish pie pan.
3. Sprinkle 1/3 cup cheese over bottom of crust.
4. Top with half the ham, half the potatoes and half the onion slices.
5. Layer evenly with spinach.
6. Season to taste with salt, pepper and garlic powder.
7. Top with 1/3 cup cheese, remaining ham, potatoes and onion.
8. Sprinkle with remaining cheese.
9. Press mixture down gently.
10. Layer with second crust, folding edges over bottom crust and pinch to seal edges.
11. Cut slits in top crust.
12. Combine egg and water. Brush over top crust.
13. (At this point, torte may be chilled overnight.)
14. Preheat oven to 375 degrees with a cookie sheet in oven.
15. Place torte on hot cookie sheet.
16. Bake 45 to 60 minutes (55 to 70 minutes if chilled), or until crust is a keep golden brown and filling is heated.
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