Green Torte

• 2 cups Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained
• 2/3 cup Light Cream or Whole Milk
• 1 Egg Large/Extra Large
• 1/3 cup Pecorino Romano or Parmesan Cheese, Grated
• 12 Won Ton Wraps
• 2/3 to 1 cups Shredded Mozzarella, Asiago, Cheddar, Feta, or Swiss Cheese
• Salt and Pepper, To Taste
• 2 - 3 tablespoons Olive Oil
• Paprika for Garnish

1. Preheat oven to 350 degrees.
2. Steam broccoli until stalks are tender when pierced. rnAllow to cool.
3. Puree the broccoli with the cream/milk, egg, and grated rnparmesan/pecorino cheese. Season the mixture.
4. Coat the bottom and sides of a 8"x8" pan with olive oil. rnPlace 4 won ton wraps in the bottom of the pan.
5. Spoon "Green" puree over wraps to cover and sprinkle with a rnlight layer of shredded cheese.
6. Repeat layering twice more, dusting the top with rnpaprika and an optional drizzle of olive oil,
7. Bake for 30-35 minutes, until slightly puffed and golden.rnCool, then cut into desired wedge size.
8. Serve at room temperature, slightly warm, or chilled.

broccoli, light cream, egg, romano, wraps, shredded mozzarella, salt, olive oil, paprika

Taken from food52.com/recipes/35388-green-torte (may not work)