Sausage, roasted red pepper, and spinach torta rustica from Epicurious by Maria Helm Sinskey

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Notes about this recipe

  • Laura on February 14, 2015

    I've been making this for breakfast on Christmas morning for a number of years and it's always a big hit. I follow the directions exactly except I cut the spinach in half and use spicy Italian sausages. It's very colorful and pretty. It makes good leftovers as well, so it could be made ahead of time and reheated.

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