Feta Cheese & Pesto Torta

Name: Feta Cheese & Pesto Torta
Prep time: 20 min
Cook time: 4 h 45 min
Total time: 5 h 5 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 Tbsp. butter; 1/4 cup plain dry bread crumbs; 1 Tbsp. POLLY-O Shredded Parmesan Cheese; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 tsp. hot pepper sauce; 3 eggs; 1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread; 3 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese, ground in food processor

3 steps

Prep:20minCook:4h 45min

Updated at: Thu, 17 Aug 2023 09:04:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories91.7 kcal (5%)

Total Fat8 g (11%)

Carbs1.5 g (1%)

Sugars0.7 g (1%)

Protein2.6 g (5%)

Sodium164.7 mg (8%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

50 servings

1 Tbspbutter

¼ cupplain dry bread crumbs

1 TbspShredded Parmesan Cheese

3 x 8 ozphiladelphia cream cheese

pkg, softened

1 cupsour cream

or knudsen

¼ tsphot pepper sauce

3eggs

½ cupbasil pesto sauce and spread

traditional

3 x 4 ozFeta Cheese

pkg, Traditional, Crumbled, ground in food processor

Instructions

Step 1

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

Step 2

Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended. 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.) Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto. Pour into prepared pan; cover with remaining plain batter. Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.

Step 3

Bake 45 min. or until center is set. Turn off oven; leave door ajar. Let torta stand in water bath in oven 1 hour. 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. Serve as spread with assorted crackers or toasted French bread slices. Store leftover torta in refrigerator.

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