Spinach Torta Rustica with Potato "Crust"
2 lg baking potatoes, peeled and sliced thin
3 (10-ounce) packages frozen, chopped spinach
1 Tbs. olive oil plus a little extra (divided use)
1/2 medium onion, minced
1 Egg
2 Egg whites
1/2 c Grated Parmesan cheese
1/4 c Plus 2 tablespoons Italian seasoned bread crumbs, (divided )
Salt and Freshly ground pepper
1 can, (7 ounce), roasted red peppers, peeled (about 2 peppers if you roast your own)
1/2 lb Mozzarella cheese, grated
1/4 lb turkey breast, julienned, (or substitute smoked ham)
Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them carefully so that they don't get too soft.) Thaw spinanch and wring out excess water. It is important to get nearly all the moisture out of the spinach.
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 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.
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