This Spinach Torta Rustica is a comforting and elegant dish that replaces traditional pastry with thinly sliced potatoes to create a sturdy, flavorful crust. The filling combines tender spinach, sautéed onions, creamy mozzarella, and savory mesquite-smoked turkey for a robust taste profile. Perfect for brunch, lunch, or a light dinner, this torta holds its shape well and can be served warm or at room temperature. It’s an excellent way to enjoy fresh vegetables and lean protein in a satisfying, sliceable format that appeals to both vegetarians (if you omit the turkey) and meat-lovers alike.
Spinach Torta Rustica With Potato “Crust”
Description
This Spinach Torta Rustica is a comforting and elegant dish that replaces traditional pastry with thinly sliced potatoes to create a sturdy, flavorful crust. The filling combines tender spinach, sautéed onions, creamy mozzarella, and savory mesquite-smoked turkey for a robust taste profile. Perfect for brunch, lunch, or a light dinner, this torta holds its shape well and can be served warm or at room temperature. It's an excellent way to enjoy fresh vegetables and lean protein in a satisfying, sliceable format that appeals to both vegetarians (if you omit the turkey) and meat-lovers alike.Ingredients
Directions
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Preheat the oven to 375°F (190°C).
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Peel the potatoes and slice them into thin rounds, approximately 1/4-inch thick. Steam the potato slices in a steamer basket over boiling water until they are just barely tender but still hold their shape, about 7 to 10 minutes. Watch carefully to prevent them from becoming mushy. Drain and set aside.
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Cook the frozen spinach according to package directions until completely thawed. Drain the spinach in a colander and rinse briefly under cold water to bring it to room temperature. Drain again thoroughly. Squeeze handfuls of spinach tightly to wring out as much excess moisture as possible; the spinach should be almost completely dry. Set aside.
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Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced onion and sauté until translucent and the edges begin to brown, about 5 minutes. Remove from heat and let cool slightly.
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In a large mixing bowl, combine the drained spinach, sautéed onion, whole egg, egg whites, 1/2 cup Parmesan cheese, 1/4 cup of the bread crumbs, salt, and pepper. Mix well to form the spinach filling. Set aside.
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Spray the sides and bottom of a 9-inch springform pan with nonstick cooking spray. Dust the entire inside of the pan with the remaining 2 tablespoons of bread crumbs, shaking out any excess.
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Layer half of the steamed potato slices in the bottom of the prepared pan, overlapping slightly to create a crust.
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Spread half of the spinach mixture evenly over the potato layer.
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Distribute half of the roasted red peppers, half of the mozzarella cheese, and half of the smoked turkey strips over the spinach layer.
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Repeat the layers: add the remaining spinach mixture, then the remaining red peppers, mozzarella, and turkey.
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Top with the remaining potato slices, arranging them in overlapping circles to cover the filling completely.
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Brush the top potato layer lightly with the remaining olive oil and season with a pinch of salt and pepper.
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Bake in the preheated oven for 40 minutes, or until the top potatoes are golden brown and tender when pierced with a fork.
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Remove from the oven and let cool in the pan for 5 minutes. Release the springform ring and transfer to a serving plate. Cut into wedges and serve warm or at room temperature.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 7g35%
- Cholesterol 100mg34%
- Sodium 450mg19%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
