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Spinach Torta Rustica with Potato "Crust

Spinach Torta Rustica with Potato "Crust comes together with Olive Oil Plus A Little, Parmesan Cheese, and Roasted Red Peppers. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1/2 cup
• 1 can

Method (preview)

1. 1

   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).

2. 2

   Drain spinach in a colander and rinse under water to bring to room temperature.

3. 3

   Drain spinach again.

4. 4

   Squeeze handfuls of spach tightly to wring out excess moisture.

5. 5

   The sphinach should be almost completely dry.

6. 6

   Set aside.

7. 7

   Preheat oven to 375 F. Heat 1 tablespoon oil in a small skillet.

8. 8

   Saute the onion until it becomes translucent and edges begin to brown. In a bowl, mix the spinach, sauteed onion, egg and egg whites,

9. 9

   Layer half of the potato slices in the bottom of the pan.

10. 10

    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.

11. 11

    Repeat.

12. 12

    Top with a layer of potatoes arranged in overlapping circles.

13. 13

    Brush potato layer lightly with olive oil and season with salt and pepper.

14. 14

    Bake for 40 minutes. Remove from pan and cut into wedges. May be served warm or at room temperature. Makes 6 to 8 servings.