Sun Dried Tomato and Spinach Torta

[Dr. Stacy]

4 pkg. cream cheese, softened, 8 oz. each
1 1/2 cups grated parmesan cheese
3/4 cup crumbled feta cheese
1 t. garlic powder
1 cup frozen spinach, thawed and drained completely
1 cup chopped sun dried tomatoes
1 cup toasted pine nuts
1 jar prepared pesto (3 oz)

In large mixing bowl, combine cream cheese, Parmesan cheese, feta cheese and garlic powder. Beat with mixer at medium speed until well combined. Divide cream cheese mixture into thirds. Combine one third cheese mixture and spinach; set aside. Line an 8 inch round cake pan with plastic wrap. Spread one third cream cheese mixture in bottom of pan. Layer half of tomatoes on cheese. Spread spinach mixture on top of tomatoes. Layer remaining tomatoes on top of spinach mixture. Top with remaining cheese mixture. Refrigerate for 1 hour. Invert onto serving dish, and remove from pan. Carefully remove plastic wrap. Cover sides of torta with pine nuts. Spread pesto on top of torta. Cover and refrigerate until ready to serve. Serve with crackers.