Spinach Torta Rustica With Potato "Crust"
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Spinach Torta Rustica With Potato "Crust"
  Spinach    Potato    Crust  
Last updated 6/12/2012 1:24:33 AM. Recipe ID 58137. URL: http://artofhacking.com/aohfood/58000/58137-spinachtortarusticawithpotatocrust.htm
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      Title: Spinach torta rustica with potato "crust"
 Categories: New import
      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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Recipe ID 58137 (Apr 03, 2005)

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