Main Entrees

Garlic Chicken & Spinach Layered Torta

This layered torta goes well with a mixed green salad, toasted pecans, and raspberry vinaigrette.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
30 minutes
Servings 
6
Ingredients 

1 package (16 ounces) frozen spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse ground pepper
1 package (15 ounces) refrigerated pie crust
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
3 cups shredded Swiss cheese
2 medium coarsely chopped red peppers
1 medium onion, cut in half vertically, each half thinly sliced
1 teaspoon cream or milk

Instructions 

Heat oven to 425° F. Stir together spinach, salt, nutmeg, and pepper; mix well and set aside.

On a lightly floured surface, roll one pie crust into a 14-inch circle. Place pie crust into a 9-inch spring form, removable bottom baking pan, gently pushing into bottom and up sides.

Layer 1 cup of chicken, 1 cup of the spinach mixture, 1 cup of the cheese, half of red pepper and half of onions, pressing firmly into pan. Repeat layers and top with remaining 1 cup of cheese.

Place remaining pie crust over top layer of cheese. Pinch or roll pie crusts together to seal edges. Decoratively flute edges. Brush top with cream.

Bake 55 to 60 minutes until pie crust is deep golden brown. If edges become to brown cover with foil. Cool 5 minutes. Gently run a knife around the edges of torta and remove pan ring. Slice into wedges to serve.

Tips 

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
American

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      680
    • Calories from Fat 
      54%
    • Total Fat 
      40g
    • Saturated Fat 
      21g
    • Total Carbohydrate 
      46g
    • Protein 
      33g
    • Sugars 
      7g
    • Cholesterol 
      95mg
    • Dietary Fiber 
      3g
    • Sodium 
      950mg
  • DAILY VALUE
    • Vitamin A 
      211%
    • Vitamin C 
      47%
    • Calcium 
      53%
    • Iron 
      10%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      5
    • Vegetable 
      2
    • Med-Fat Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Recipe Source 
Lisa Golden Schroeder