Another great recipe using the fantastic potato crust. The smell, as the
Spinach Torte bakes, will drive you crazy with desire!
More of Linda's wonderful
Salad and Salad Dressing Recipes
and more great
Potato
Recipes.
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Spinach Hints, Tips, and
Information
and more
Spinach Recipes.
Spinach Torte with Potato Crust
Recipe Type:
Potatoes,
Cheese,
Spinach, Poultry
Yields: 8 to 10 servings
Prep time: 20 min
Cook time: 40 min
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)
Preparation:
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; sauté the onion until it becomes translucent; remove
from heat and set aside.
In another bowl, mix the spinach,
sautéed 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.
