TOMATO AND SPINACH TORTE

This torte is one of my favorite recipes.  I’ve used it countless times and it is always well received by those who try it.

 Ingredients:

4 pkgs. 8 ounce sized cream cheese

1 cup chopped sun-dried tomatoes

¾ cup crumbled feta cheese

1-1/2 cups Parmesan Cheese (grated)

1 Tablespoon Garlic Powder

1 cup fresh spinach, cooked in olive oil and drained

1 jar toasted, chopped pecans

1 jar prepared pesto

Directions:

In a large bowl combine cream cheese, feta cheese, Parmesan cheese and garlic powder.  Mix with a mixer until well blended.  Divide mix into three parts.  Mix spinach into one of the thirds and set aside.  Line an 8 inch cake pan with plastic wrap.  Spread bottom of pan with one of the thirds of the cheese mix. Layer half of tomatoes on top of this layer in the pan.  Top this with the spinach and cheese mixture you set aside earlier.  Layer the other half of the sun-dried tomatoes on top of these layers.  Top with remaining cheese mixture and refrigerate for at lest one hour; then invert all into a serving dish and remove pan.  Cover sides of torte with nuts and spread pesto on top.  Refrigerate until serving time.  Place crackers around tray for dipping.