Spinach Torta Rustica With Potato “Crust”

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.

Cooking Method: Baking, Roasting, Smoking, Steaming

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 350

Dietary: Vegan

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

Baking potatoes sliced thin
packages frozen chopped spinach
olive oil
onion, minced
egg
egg whites
grated Parmesan cheese
Italian seasoned bread crumbs
Italian seasoned bread crumbs
salt
freshly ground black pepper
roasted red peppers, drained and sliced
mozzarella cheese, grated
mesquite smoked turkey breast, sliced into 1/8-inch thick, 1/2-inch wide strips
olive oil (for brushing)

Directions

1
Preheat the oven to 375°F (190°C).
2
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.
3
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.
4
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.
5
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.
6
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.
7
Layer half of the steamed potato slices in the bottom of the prepared pan, overlapping slightly to create a crust.
8
Spread half of the spinach mixture evenly over the potato layer.
9
Distribute half of the roasted red peppers, half of the mozzarella cheese, and half of the smoked turkey strips over the spinach layer.
10
Repeat the layers: add the remaining spinach mixture, then the remaining red peppers, mozzarella, and turkey.
11
Top with the remaining potato slices, arranging them in overlapping circles to cover the filling completely.
12
Brush the top potato layer lightly with the remaining olive oil and season with a pinch of salt and pepper.
13
Bake in the preheated oven for 40 minutes, or until the top potatoes are golden brown and tender when pierced with a fork.
14
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.

Read it online: https://www.chefs-mate.com/recipe/spinach-torta-rustica-with-potato-crust/