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Spinach Torta with Potato Crust




Source of Recipe


Internet


List of Ingredients




1/4 cup plus 2 tablespoons Italian Seasoned bread crumbs, divided
2 large russet (baking) potatoes sliced into 1/4 inch slices
3 (10-ounce) packages frozen chopped spinach
1 tablespoon extra-virgin olive oil plus a little extra, divided
1/2 medium-size onion, minced
1 egg
2 egg whites
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 (7 ounce) can roasted red peppers, peeled (about 2 peppers if you're roasting your own)
1/2 pound shredded Mozzarella cheese
1/4 pound smoked turkey breast, sliced 1/8-inch thick and 1/2-inch wide (can substitute high-quality smoked ham)



Recipe



Preheat oven to 375 degrees F. Spray sides and bottom of a 9-inch springform pan with nonstick cooking spray. Dust the entire inside of the pan with 2 tablespoons of bread crumbs; set aside.

In a large pot, steam potatoes until barely tender, about 7 to 10 minutes (watch them carefully so that they don't get too soft). Remove from heat and drain; set aside.

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 spinach tightly to wring out excess moisture. The spinach should be almost completely dry; set aside.

In a small frying pan, heat 1 tablespoon oil; saute the onion until it becomes translucent. 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.

Layer half of the potato slices in the bottom of prepared springform pan. Spread half the spinach mixture on top of the potatoes, followed by half of the red peppers, half of the the mozzarella cheese, and half of the turkey. Repeat with another layer, topping 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.

Makes 8 to 10 servings.