Karen: In this recipe, we’re featuring the flavors of Greece. And we’re including spinach, feta cheese, pistachios and our New Greek Rub. All these flavors come together in about 20 minutes. We’re going to start by toasting some begot slices. As you can see I’ve already sliced most of the begot and arranged it in a large round stone. Now what we’re going to do is finish the remaining using the color-coded bread knife. Okay, now we’ll just go ahead and fill up the stone and how would you like to spritz some of the little bit of oil.
Lisa: You know we’re using garlic oil in this recipe, Karen. Not only will it add some flavor to the begot but it will also help brown the bread slices once it’s in the oven.
Karen: Great! Okay now, these are ready to go into a 375 degree oven for about 10-12 minutes.
Lisa: Okay, we’re ready to make the torta.
Karen: Okay, I have 2 8-ounce packages of cream cheese that I’ve soften to a glass of batter bowl. Now what we’re going to do is add a 10-ounce pack of frozen spinach. I’ve thawed the spinach. I’ve squeezed it dry and now I’m letting it drain on a paper towel just to absorb any extra water. I’m going to add that to the cream cheese along with our 2 tablespoons of our New Greek rub. And now I think, Lisa, we’re ready to add the crumbled feta cheese. So I think now we’re ready to move on and make the torta.
Now we’re going to line the small batter bowl with some plastic wrap. I’ve already placed one sheet of plastic wrap lengthwise over the cutting board and then another one crosswise. And I find the easiest way to do this is by gathering up your plastic wrap over the fist of your hand and then just placing it down into the bottom of the bowl.
Lisa: You know this is a great way to prevent the plastic wrap from sticking to the sides of the batter bowl and leaving a big gap on the bottom.
Karen: Now, what we’re going to do is place about a third of the mixture into our small batter bowl.
Lisa: Okay.
Karen: And what I like to do is simply flatten the mixture and then with my scraper, just divide it into thirds. That way it allows you to easily visualize what a third of that mixture is. So now, we’ll go ahead and take that. Place that into the bottom and we’ll simply press it down. So that it gets down into the bottom. And now we’re ready to top this with some sun dried tomatoes that have been packed in oil and drained. So we’ll set that aside.
Lisa: Okay.
Karen: I’ve diced most of the tomatoes already. And I’m simply going to finish off the last one using our new color-coded paring knife. Okay, so now let’s go ahead and sprinkle that diced sun dried tomatoes over the first layer of cheese. And if you could use the small spreader to gently press the diced tomatoes into the cheese to create a flat area, that would be great.
Lisa: Okay, perfect!
Karen: Now, what we’ll do is we’ll simply top this with the rest of the cheese mixture. Well now we’re ready to unmold the torta.
Lisa: Okay.
Karen: What I’ll do is simply hold back the plastic wrap and then we’ll gently invert it onto the center our platter. And then all you have to do is gently press down on the plastic wrap to unmold it. It’s as simple as that. Now, to finish, let’s go ahead and chop about 3 tablespoons of pistachios and we’ll place those on top of the torta. Well that’s a nice finishing touch. Now we’ll go ahead and just place the toasted begots around the outside. Well, that’s all there is.
Lisa: You know what Karen? This is the total wow recipe in 20 minutes.
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