Title: Spinach Torta Rustica with Potato "Crust"
Categories: Vegetables, Main dish
Yield: 6 Servings
2 lg Baking potatoes; sliced thin
- (about 1/4" slices)
30 oz Frozen chopped spinach
1 tb Olive oil; plus more, divided
- (divided use)
1/2 md Onion; minced
1 Egg
2 Egg whites
1/2 c Parmesan cheese; grated
1/4 c Italian seasoned bread
- crumbs; +2 tb, divided
Salt; to taste
Freshly ground pepper;
- to taste
7 oz Can roasted red peppers -OR-
2 Red peppers; roasted, peeled
1/2 lb Mozzarella cheese; grated
1/4 lb Mesquite smoked turkey
- breast or ham;
- sliced in 1/8" thick and
- 1/2" wide strips
Steam potatoes until barely tender, about 7 to 10 minutes. Watch
them carefully so that they don't get too soft. Cook spinach
according to package directions just until completely thawed or
thaw overnight in refrigerator. Drain spinach in a colander and
rinse under water to bring to room temperature. Drain spinach
again. Squeeze handfuls of spach tightly to wring out excess
moisture. The sphinach should be almost completely dry. Set aside.
Preheat oven to 375 F. Heat 1 tb oil in a small skillet. Saute the
onion until it becomes translucent and edges begin to brown. In a
bowl, mix the spinach, sauteed onion, egg and egg whites, Parmesan
cheese, 1/4 cup of bread crumbs, salt, and pepper; set aside.
Spray sides and bottom of a 9" springform pan with nonstick cooking
spray. Dust the entire inside of the pan with remaining 2 tb bread
crumbs. Layer half of the potato slices in the bottom of the pan.
Spread half the spinach mixture on top of the potatoes, followed by
half of the red peppers, half of the the mozzarella, and half of
the smoked meat. Repeat. Top with a layer of potatoes arranged in
overlapping circles. Brush potato layer lightly with olive oil and
season with salt and pepper.
Bake for 40 minutes. Remove from pan and cut into wedges. May be
served warm or at room temperature.
