Ingredients

• 1/3 roll of phyllo pastry.
• 4 cups fresh spinach, washed with stems removed
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese finely grated
• 2 eggs, 1 reserved for egg wash
• 2 garlic cloves, sliced or coarsely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil

for the Zucchini and Mozzarella Torte

• 1/3 roll of phyllo pastry
• 2 large zucchini squash, sliced to 1/3 inch thickness
• 2 garlic cloves, sliced or coarsely chopped.
• 4 oz fresh mozzarella cheese coarsely cut (or 1/2 cup shredded mozzarella)
• 1/2 cup fresh Parmesan cheese, finely grated.
• 2 eggs, 1 reserved for egg wash
• 2 tablespoons butter
• 1 tablespoon olive oil

for the Broccoli and Sausage Torte

• 1/3 roll of phyllo pastry
• 2 medium heads broccoli
• 1 lb Italian sausage
• 1 cup Parmesan cheese, finely grated
• 2 eggs, 1 reserved for egg wash
• 2 tablespoons butter

Instructions 
for the Spinach and Ricotta Torte

•  Preheat oven to 350 degrees F.
• Add olive oil to skillet and over medium heat, saute garlic for 1 minute.
• Add spinach to skillet a little at a time until all 4 cups are wilted
• Remove spinach from heat and place on cutting board, coarsely chop
• Place spinach and garlic in large mixing bowl and add cheese and 1 egg, stir until well mixed.
• Using brush, coat a 9″ pie pan with 1 tablespoon butter
• Line pan with phyllo pastry.  Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan.  Repeat for the other half of pan.
• Brush inside of phyllo dough with butter.
• Scoop spinach and cheese mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
• Beat remaining egg and brush outside of dough with egg wash.
• Bake for 25 to 35 minutes or until crush is golden brown.

for the Zucchini and Mozzarella Torte

• Preheat oven to 350 degrees F. 
• Add olive oil to skillet and over medium heat, saute garlic and zucchini for 5-10 minutes until tender.
• Place zucchini and garlic in large mixing bowl and add cheese and egg, stir until well mixed.
• Using brush, coat a 9″ pie pan with 1 tablespoon butter
• Line pan with phyllo pastry.  Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan.  Repeat for the other half of pan.
• Brush inside of phyllo dough with butter.
•  Scoop zucchini mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
• Beat remaining egg and brush outside of dough with egg wash.
• Bake for 25 to 35 minutes or until crush is golden brown.

for the Broccoli and Sausage Torte

• Preheat oven to 350 degrees F.
• Lightly steam broccoli until tender.  Allow to cool and then coarsely chop
• Add sausage to skillet and brown over medium heat.
• Add broccoli to sausage, and over low heat, use a fork to coarsely mash the broccoli and sausage together until fully incorporated.
• Place broccoli and sausage mixture in large mixing bowl and add cheese and egg, stir until well mixed.
• Line pan with phyllo pastry.  Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan.  Repeat for the other half of pan.
• Brush inside of phyllo dough with butter.
•  Scoop broccoli and sausage mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
• Beat remaining egg and brush outside of dough with egg wash.
• Bake for 25 to 35 minutes or until crush is golden brown.