Spinach Torta with Potato Crust Recipe

Spinach Torta with Potato Crust will drive you crazy with desire as you inhale the smell as it bakes!  This spinach torta is so fantastic that my family ate this spinach torte before I could even get a photo.  No pie dough in this outstanding Spinach Torta with Potato Crust recipe – only thin potato slices

More of Linda’s wonderful Salad and Salad Dressing Recipes.

Learn about Spinach Hints, Tips, and Information, Spinach Recipes.

 

Spinach Torta with Potato Crust Recipe:
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: American
Keyword: Spinach Torta with Potato Crust Recipe
Servings: 6 to 8 servings
Ingredients
  • 1/4 cup plus 2 tablespoons bread crumbs with Italian seasoning, divided
  • 2 large Russet (baking) potatoes, peeled and sliced into 1/4 inch slices
  • 3 (10-ounce) package spinach, frozen, chopped*
  • 1 tablespoon olive oil, extra-virgin plus a little extra, divided
  • 1/2 medium-size onion, minced
  • 1 egg
  • 2 egg whites
  • 1/2 cup Parmesan cheese, freshly-grated
  • Salt and freshly-ground black pepper to taste
  • 1 (7-ounce) can roasted red peppers, peeled (about 2 peppers if you are roasting your own)
  • 1/2 pound fresh Mozzarella cheese, shredded**
  • 1/4 pound smoked turkey breast, sliced 18-inch thick and 1/2-inch wide (can substitute high-quality smoked ham)
Instructions
  1. 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.

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

  3. 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.

  4. In a small frying pan, heat 1 tablespoon oil; saute the onion until it becomes translucent; remove from heat and set aside.

  5. In another bowl, mix the spinach, sauteed onion, egg, egg whites, Parmesan cheese, 1/4 cup of bread crumbs, salt, and pepper; set aside.

  6. To Assemble:  Layer half of the steamed 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.

  7. Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean or until the internal temperature registers 170 to 175 degrees F. on your cooking thermometer.

  8. Remove from oven and serve.  Can be served either hot or warm.

  9. Makes 6 to 8 servings.

Recipe Notes

* To substitute fresh spinach for frozen chopped spinach:  2 pounds of fresh spinach, stems removed, equals one 10-ounce package of frozen.  If using fresh spinach, you will need to wash it thoroughly.

The easiest way to wash spinach is to put it into a sink or large container of cold water.  Remove stems by twisting or cutting spinach leaves off just above stem line and immerse in water.  Swish leaves around, then let them stand for a few minutes while dirt sinks to the bottom.  Thoroughly dry by using a salad spinner (my favorite way) or by blotting with paper towels.  Wrap in dry paper towels and seal in a plastic bag for storage.


**  When a recipe specifies Fresh Mozzarella Cheese, please only use Fresh Mozzarella Cheese - You will be sorry if you don't!  

Spinach TortaFresh Mozzarella Cheese is the most flavorful when served at room temperature.  It is best to only purchase the amount of fresh mozzarella cheese needed. Always check the product dating and buy the freshest mozzarella cheese you can find.  The product date shown on the container, is the date the cheese was made.  Ideally, mozzarella should be eaten the day it is purchased.

Usually fresh mozzarella cheese can be found at your local store in a container of water (which is actually whey from making the cheese).  Keep fresh mozzarella cheese in its liquid bath and refrigerate until ready to eat and eat it within 2 to 3 days.  It is also suggest that you discard the liquid bath the cheese was purchased in and replace with cold water - I am not sure what is the best way.

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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PLUS:

Tortilla Espanola – Spanish Omelet
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Comments and Reviews

One Response to “Spinach Torta with Potato Crust Recipe”

  1. Emily

    I have a question about this Spinach torte…. can it be assembled and frozen for cooking/reheating later? If so, should it be thawed first or put into the oven frozen? Thanks.

    Reply

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