Michele, I realize these recipes are not exactly what you describe but maybe they will help in your search.
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Vegetable Torte (with sweet potatoes, spinach, cheese, pecans, squash, red pepper)

A meatless main-course dish, this torte is a mosaic of vegetable flavors and colors, enriched with layers of cheese and pecan. Serve it warm or at room temperature with a simple green salad.

Makes 6 servings

1 large sweet potato (approximately 12 ounces)
Salt and black pepper
1 teaspoon vegetable oil
1 large onion, thinly sliced (not separated into rings)
2 packages (10-ounce each) frozen chopped spinach, thawed
6 ounces cheddar cheese flavored with chives, grated (about 1 1/2 cups)
3/4 cup chopped Georgia pecans
2 medium (5-ounce each) yellow squash
1/4 teaspoon dried basil
1 jar (12 oz) roasted red pepper, drained, sliced and cleaned

1. Heat oven to 350F. Oil the bottom and sides of a 9-inch springform pan. Peel the sweet potato and slice crosswise into 1/4-inch-thick rounds. Arrange the sweet potato in overlapping layers in bottom of pan, sprinkling lightly with salt and pepper. Cover pan with foil and bake 20 minutes.

2. Meanwhile, heat the oil in a skillet and sauté onion until tender; set aside. Drain the spinach and squeeze in a colander to remove excess liquid. Combine spinach, 1 cup cheese, salt and pepper to taste and mix well; set aside.

3. Uncover pan and spread spinach mixture evenly on top of sweet potato layer; sprinkle with 1/4 cup pecans. Slice the yellow squash crosswise into very thin (about 1/8-inch thick) rounds and layer in pan alternating with the onion. Top with 1/4 cup each pecans and cheese, the basil, salt and pepper. Arrange red pepper pieces in a single layer on top.

4. Place pan on a rimmed baking sheet and press down on torte with the back of a metal spatula to squeeze out any remaining excess liquid. Drain the liquid, brush the red pepper layer lightly with oil and bake torte on top of baking sheet 20 minutes. Sprinkle torte with remaining 1/4 cup cheese and pecans and bake 6 to 8 minutes longer or until cheese melts and pecans are lightly toasted. Cool at least 15 minutes. To serve, run a thin knife around the inside edge of pan to loosen torte. Remove sides of pan and cut into wedges to serve.

Per Serving: Calories: 330; Protein: 13g; Carbohydrate: 30g; Fiber: 7g; Fat: 16g; Saturated Fat: 7g; Cholesterol: 30mg; Sodium: 266mg.

Source: Georgia Pecan Commission
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Layered Brunch Torte
Servings: 10

1 (17 1/4-oz.) package Frozen Puff Pastry
1/3 cup grated Parmesan Cheese
1 (6-oz.) package Monterey Jack or Swiss Cheese Slices
3/4 lb. thinly sliced Cooked Ham
1/4 lb. Salami Slices
3 (10-oz.) packages Frozen Chopped Spinach, thawed and squeezed dry
1 (16-oz.) container Ricotta Cheese
2 Eggs
2 Green Onions, chopped
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/4 tsp. Pepper
1 (7-oz.) jar Roasted Red Peppers, drained

Thaw pastry sheets 30 to 45 minutes and unfold. On a lightly floured surface, roll out one pastry sheet to a large circle that measures about 17 inches in diameter. Ease pastry into a 10-inch springform pan and gently press against bottom and sides, leaving a 1-inch overhang.

To assemble torte, sprinkle 2 tablespoons Parmesan cheese over bottom of prepared pastry. Top with layers of 1/2 of the Jack cheese slices, 1/2 of ham slices, and 1/2 of salami slices.

Mix together spinach, ricotta cheese, 1 egg, green onions, garlic powder, salt and pepper. Spread spinach mixture evenly over salami layer. Top with all roasted peppers, opened flat. Top with remaining salami, followed by remaining ham and Jack cheese slices. Sprinkle with remaining Parmesan cheese.

Roll remaining pastry sheet on a lightly floured surface into an 11-inch circle. Ease crust over filling in springform. Fold up edges of top crust and roll overhanging crust inward to seal, pinching to form a decorative border, if desired.

Beat remaining egg and brush over entire top of torte. With a sharp thin knife, make several small cuts in top pastry to allow steam to escape. Set pan on a piece of foil and wrap sides of foil up around pan to catch any leakage that may occur during baking.

Bake in preheated 425° F. oven 10 minutes, then reduce oven temperature to 400° F. and continue baking 40 minutes longer, or until top is golden brown. Cool on wire rack at least 30 minutes before removing springform side. Serve torte warm or at room temperature. Keep any leftovers refrigerated.
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Layered Cheese Torte
Servings: 20

2 1/2 pounds cream cheese
1/2 pound goat cheese
1 teaspoon garlic, roasted
1 teaspoon chopped fresh thyme
2 cups spinach, sautied
1 cup roasted red peppers
Basil or sun-dried tomato pesto, for garnish
Toasted pine nuts, for garnish

Mix cream cheese, goat cheese, garlic and thyme together. In a round, greased bowl, layer half of the cheese mixture, spinach, the rest of the cheese mixture and the roasted red peppers.

Put in the refrigerator for four hours, then unmold. Drizzle with basil or sun-dried tomato pesto and sprinkle with toasted pine nuts.

Serve with breadsticks or crostini.