This Spinach Torta …fancy name for Spinach Quiche, was a huge hit in our house! We all loved it! I think it would make a beautiful addition to your table this holiday. Prepare it the day ahead, and bake just before serving…Simple and delicious!
I found the recipe for this Quiche while cruising around Pinterest. My oldest son just loves Quiche…and can actually eat a whole one over the course of a day or so!…Yikes!…I know, that sounds ridiculous, but thank goodness it contains veggies and not sugar!
Anyhow…this recipe caught my eye, since the crust is made from potatoes and it can be considered gluten-free! I was happy with how simply it came together. The best way to approach this Torta would be to prepare it the day ahead, wrap with plastic and set it in the fridge. The next day you can pop it in the oven to bake…I promise you …it will be a hit! Besides that…it looks so fancy:)
You can find the original recipe at this link, but I have changed the pan size and the amounts of some ingredients. http://www.growntocook.com/?p=2119
You will find printable directions here
You will need:
10 inch spring form pan
3 Idaho potatoes; peeled, 2 sliced crossways into rounds, and 1 sliced lengthways
4 cups of fresh baby spinach ( or 2 bags of the pre-washed)
2 cups of ricotta cheese
1 1/3 cups of feta cheese; crumbled
1 cup of flat leaf parsley; chopped
Handful of scallions;chopped
2 or 3 tablespoons of fresh dill; chopped
2 tablespoons of olive oil.
zest of one lemon
Freshly ground salt and pepper.
Pre-heat the oven to 375 degrees fahrenheit.
Prepare the spring form pan by placing a round of parchment in the bottom and spraying the bottom and sides with baking spray. (I prefer to use the misto filled with olive oil.)
Start by peeling the potatoes. Slice two of them into rounds; crossways, and one potato into lengths. All slices about 1/8 inch thick. Heat the olive oil in a large skillet and place the potatoes in the pan to brown on both sides. This will take about 4 minutes per side. Make sure the pan is set over medium high heat so the potatoes don’t stick. Remove potatoes to paper towels to drain.
Using the same skillet, add the fresh spinach and 1/4 cup of water. Sauté the spinach until wilted. You will need to do this in two batches. Remove the cooked spinach to a colander and press out the excess water using the back of a wooden spoon. Give the spinach a quick chop.
In a large mixing bowl, whisk the eggs and the ricotta. Add the fresh herbs, feta cheese and lemon zest. Stir in the chopped spinach. Season with six twists of fresh ground salt and pepper. Mix well with a wooden spoon.
Place the potato rounds in the bottom of the spring form pan, overlapping to cover the entire bottom. Place the potato lengths around the outside of the ring to form the edges of the crust. Fill the crust with the spinach cheese mixture and bake in the oven for about 55 minutes.
Place a piece of foil on the rack underneath the pan, as it may drip out a bit. This will keep your oven clean!