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Title: Spinach Torta Rustica with Potato "Crust"
Categories: Vegetable Main
Yield: 4 Servings
| 2 | lg | Baking potatoes sliced thin |
| (about 1/4 inch slices) | ||
| 3 | (10-ounce) packages frozen | |
| Chopped spinach | ||
| 1 | tb | Olive oil plus a little |
| Extra (divided use) | ||
| 1/2 | md | Onion, minced |
| 1 | Egg | |
| 2 | Egg whites | |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Plus 2 tablespoons Italian |
| Seasoned bread crumbs | ||
| (divided use) | ||
| Salt and Freshly grd pepper | ||
| To taste | ||
| 1 | cn | (7 ounce)roasted red peppers |
| Peeled (about 2 peppers if | ||
| You're roasting your own) | ||
| 1/2 | lb | Mozzarella cheese, grated |
| 1/4 | lb | Mesquite smoked turkey |
| Breast, sliced 1/8-inch | ||
| Thick and 1/2 in wide strips | ||
| (Or substitute any high | ||
| Quality smoked ham) |
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 tablespoon 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-inch springform pan with nonstick cooking spray. Dust the entire inside of the pan with remaining 2 tablespoons of 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. Makes 6 to 8 servings.
Per serving: Calories: 271 Fat14g Cholesterol 72mg Sodium 703 mg Percent calories from fat 44%
From The Dallas Morning News 10/16/96 Typos by Bobbie Beers
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