Deli sliced ham, spinach, Swiss cheese, sliced leeks and sliced red bell pepper bake inside a phyllo pastry crust.

Torte Melange

6 ounces phyllo dough
2 tablespoons dry bread crumbs
1 pound deli sliced cooked ham
2 (10-ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
1 pound sliced Swiss cheese
4 leeks, sliced
3/4 cup dry bread crumbs
2 red bell peppers, seeded and sliced
4 ounces phyllo dough
1 large egg
1 teaspoon water

1. Preheat oven to 400°F (205°C).
2. Spread 6 ounces phyllo dough in a 10-inch springform pan coated with vegetable cooking spray. Press into the pan so the sides and bottom are covered with a 1/4-inch overhang. Sprinkle the bottom with dry bread crumbs. Alternately layer sliced ham, frozen chopped spinach, sliced Swiss cheese, sliced leeks, dry bread crumbs, and sliced red bell peppers.
3. Spread the remaining 4 ounces phyllo dough on top, folding the edges under to seal.
4. Brush the top with egg mixed in water.
5. Bake for 30 minutes. Cover loosely with aluminum foil and continue baking until brown, about 45 minutes.
6. Let stand 10 minutes before serving.

Makes 10 servings.