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1 French baguette loaf
Garlic oil
1 (10-oz.) pkg. frozen chopped spinach (thawed and squeezed dry)
2 (8-oz.) pkgs. cream cheese
2 (4-oz.) pkgs. crumbled feta cheese
2 Tbsp. Pampered Chef Greek rub*
1.2 cup sun dried tomatoes in oil (drained and patted dry)
3 Tbsp. pistachios (coarsely chopped)
Preheat oven to 375*F.
Cut baguette into 1/4" thick slices. Arrange in single layer on baking stone**. Brush with oil. Bake 10-12 minutes or until golden brown.
Mix spinach and Greek rub into softened cream cheese. Add feta cheese, mix well. Finely dice sun-dried tomatoes.
Line a bowl with plastic wrap. Spoon 1/3 of cheese mixture into bowl, spreading evenly. Top with tomatoes. Spread remaining cheese mixture over tomatoes. Invert torta in bowl onto serving platter. Remove bowl and plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices.
* substitute for Greek rub, 1 tsp. lemon zest, 1/2 tsp. dried oregano and 1/4 tsp. coarse black pepper.
** I use a baking sheet
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