1 lb puff pastry, thawed
3 egg whites, divided
1 onion, chopped
3 (10 oz) packages frozen chopped spinach, thawed and squeezed dry
15 oz light ricotta cheese
Italian herb seasoning
12 eggs egg substitute
1/4 cup fat-free milk
1/2 cup freshly grated parmesan cheese, divided
1 lb low-fat grated or sliced Swiss cheese, divided
1 cup sun-dried tomatoes, drained
1 lb cooked turkey breast, divided
1 whole egg for egg wash
- Spray the bottom and sides of a 10" spring form pan.
- Roll together one sheet plus 1/3 of the second sheet of puff pastry to a shape larger than the bottom and sides of the spring form pan.
- Ease the pastry into the pan and gently press against the bottom and sides, leaving a 1/2" overhang.
- Whisk one egg white and, using a pastry brush, brush the entire surface of the pastry. This will “waterproof” your pastry and prevent it from becoming soggy when filling is added.
- Refrigerate the pastry-lined pan if you do not intend to fill it immediately.
- Sauté the onion in vegetable spray until golden.
- In a medium bowl, mix the onions, drained spinach, ricotta cheese and remaining 2 egg whites. Season to taste with salt, pepper and nutmeg. Set aside.
- Prepare the omelet. Thoroughly mix the egg substitute with milk. Add salt and pepper to taste.
- Spray a large fry pan with vegetable spray, and sauté the Italian seasoning for a few minutes, stirring to prevent burning.
- Pour the egg mixture into the sizzling herbs. Cook until set but still soft and creamy, like scrambled eggs. Set aside.
- Preheat oven to 425°.
- To assemble the torta, evenly sprinkle the bottom of the prepared pastry shell with half of the parmesan. Top with a layer of half of the Swiss cheese and half of the turkey.
- Spread all of the spinach mixture on top of the turkey, and all of the sun-dried tomatoes on top of the spinach. Then slide the omelet on top, and if necessary, spread to make sure it covers most of the sun-dried tomatoes.
- Top with the remaining turkey, followed by the remaining Swiss and parmesan cheese.
- To make the top crust, roll out the remaining puff pastry dough into an 11” circle. Ease the pastry on top of the filling.
- Roll up the bottom overhang of dough along with the top overhang.
- Using a whole egg mixed with any remaining egg white that was used for the waterproofing, brush on top for an egg glaze. If you wish, decorate the top with left over pastry scraps and glaze again.
- Place filled spring form pan on a foil-lined jelly-roll pan and bake for 15 minutes at 425° Reduce heat to 375° and bake 45 to 60 minutes, or until golden brown and puffed
* Option: This can be assembled and baked up to two days ahead. Reheat at 375° for 45 to 60 minutes, or until knife inserted in the center tests hot.
Total calories 405
Fat 20 g (51%)
Cholesterol 57 mg
Protein 34 g (31%)
Carbohydrate 24 mg (18%)
Sodium 517 mg
Calcium 595 mg
Fiber 3 g