Greek Cheese Torta

I've been out of commission lately with work and staying extremely busy. Hopefully the 4 hours I have booked at the spa tomorrow will do me some good! The last time I got a massage the lady commented a thousand times about how “tightly wound” I was. Hopefully the person tomorrow will not comment and just let me relax.

I hosted a Pampered Chef party about a month ago…seems like a year ago. I prepared this torta from the Pampered Chef website and it was extremely tasty. Enjoy!

Recipe courtsey of The Pampered Chef

Greek Cheese Torta

1 loaf (16 oz) French baguette
Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese
½ cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios

Preheat oven to 375°F. Cut baguette into ¼-inch-thick slices. Arrange bread slices in a single layer on baking sheet. Drizzle with olive or garlic oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven; cool completely.

Line colander with paper towels. Place spinach into the colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into a microwave safe bowl; microwave on HIGH 30 seconds, or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended. Finely dice sun-dried tomatoes. Line a small round bowl with plastic wrap.
Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes. Refrigerate overnight.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios; press onto top of torta. Serve with toasted baguette slices.