Skip to Content
Menu

Italian Brunch Torta

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Mar 26, 2014
Bake-Off® Contest 38, 1998
Joan Baker
Estacada, Oregon
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This breakfast or brunch pie filled with hearty Italian ingredients tastes and looks like a gourmet dish. Just don't tell them how easy it was with Pillsbury™ refrigerated pie crusts!

Italian Brunch Torta

  • Prep Time 20 min
  • Total 1 hr 35 min
  • Ingredients 13
  • Servings 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 2 cloves garlic, sliced
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 cup shredded Parmesan cheese
  • 1/4 lb provolone cheese, thinly sliced
  • 4 thin slices Genoa salami (1 1/2 oz)
  • 1 jar (15 or 16 oz) roasted red bell peppers, drained, patted dry
  • 3/4 cup olive tapenade (about 5-oz jar), drained
  • 1/2 lb capicollo ham, thinly sliced
  • 3 1/2 oz dry-pack sun-dried tomatoes, coarsely chopped
  • 1 egg, beaten
  • 1/2 teaspoon oregano leaves

Instructions

  • Step 
    1
    Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • Step 
    2
    In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
  • Step 
    3
    Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
  • Step 
    4
    Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
  • Step 
    5
    Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.

Nutrition

470 Calories
28g Total Fat
18g Protein
36g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
260
Total Fat
28g
44%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1360mg
57%
Potassium
700mg
20%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
11%
Sugars
8g
Protein
18g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
60%
60%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • ®Crisco is a trademark of The J.M. Smucker Company
  • Bake-Off is a registered trademark of The Pillsbury Company ©2011
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section