Feta Cheese & Pesto Torta

Name: Feta Cheese & Pesto Torta
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 5
Cuisine: Global
Ingredients: 118 milliliters CLASSICO Traditional Basil Pesto Sauce and Spread; 1 Tbsp butter; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 680 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 59 milliliters plain dry bread crumbs; 3 eggs; 340 grams pkg. each) ATHENOS Traditional Crumbled Feta Cheese, ground in food processor; 1 Tbsp POLLY-O Shredded Parmesan Cheese; 0 teaspoons hot pepper sauce

Feta Cheese & Pesto Torta might be just the main course you are searching for. This recipe serves 5. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 93g of fat, and a total of 989 calories. From preparation to the plate, this recipe takes around 5 hours and 5 minutes. Head to the store and pick up classico basil pesto sauce and spread, polly-o parmesan cheese, knudsen cream, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert.

Instructions

Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

Equipment you will use

Springform Pan

Oven

Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.

Ingredients you will need

Parmesan

Butter

Cheese

Spread

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended.

Ingredients you will need

Hot Sauce

Cream Cheese

Sour Cream

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.)

Ingredients you will need

Feta Cheese

Egg

Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto.

Ingredients you will need

Pesto

Equipment you will use

Bowl

Pour into prepared pan; cover with remaining plain batter.

Equipment you will use

Frying Pan

Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Baking Pan

Bake 45 min. or until center is set. Turn off oven; leave door ajar.

Equipment you will use

Oven

Let torta stand in water bath in oven 1 hour.

Ingredients you will need

Water

Equipment you will use

Oven

Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.

Ingredients you will need

Water

Equipment you will use

Spatula