Greek Cheese Torta

 This is a great layered cheese spread that you can make in a small mixing bowl or split between 4 smaller bowls/ramekins and freeze which is what I normally do- I use these prep bowls which can go in the microwave, oven, fridge, and freezer and I use them for everythingggg. This is a Pampered Chef recipe that I make for parties sometimes and it is really easy to transport it over to someone's house for a party: best part about it is that it doesn't have to be kept warm and you can just pop it out of the fridge!

32 slices French baguette, cut 1/4 inch thick

Garlic oil or olive oil

1 pkg. (10 oz/300 g) frozen chopped spinach, thawed and pressed dry

2 pkg. (8 oz/250 g each) cream cheese, softened

2 Tbs. Greek rub (or 1 tsp. lemon zest, 1/2 tsp. oregano leaves and 1/4 tsp. black pepper)

8 oz (250 g) crumbled feta cheese

1/2 cup (125 mL) sun-dried tomates in oil, drained and patted dry

3 Tbs. shelled pistachios, coarsely chopped

1. Preheat oven to 375 degrees. Arrange bread slice sin a single layer on baking sheet. Spray or brush with oil. Bake 10-12 minutes or until golden brown. Remove from oven and cool completely.

2. Place spinach in colander and wrap in paper towels and press until almost dry. Place cream cheese into mixing bowl and microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese and stir until well blended.

3. Finely dice sun-dried tomatoes. Line small bowl or 4 prep bowls/ramekins with plastic wrap; spread one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes. 

4. To serve, invert torta onto serving platter & remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices.