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Name: Spinach Torta Rustica with Potato "Crust"
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 Egg whites; 3 (10-ounce) packages frozen; 1 tb Olive oil plus a little; 1/4 c Plus 2 tablespoons Italian; Peeled (about 2 peppers if; Seasoned bread crumbs; 1 cn (7 ounce)roasted red peppers; Chopped spinach; Extra (divided use); 1/4 lb Mesquite smoked turkey; 1/2 lb Mozzarella cheese, grated; Breast, sliced 1/8-inch; 1/2 md Onion, minced; (divided use); (Or substitute any high; 1/2 c Grated Parmesan cheese; To taste; Quality smoked ham); Thick and 1/2 in wide strips; 2 lg Baking potatoes sliced thin; (about 1/4 inch slices); 1 Egg; Salt and Freshly grd pepper

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INGREDIENTS

2 Egg whites
3 (10-ounce) packages frozen
1 tb Olive oil plus a little
1/4 c Plus 2 tablespoons Italian
Peeled (about 2 peppers if
Seasoned bread crumbs
1 cn (7 ounce)roasted red peppers
Chopped spinach
Extra (divided use)
1/4 lb Mesquite smoked turkey
1/2 lb Mozzarella cheese, grated
Breast, sliced 1/8-inch
1/2 md Onion, minced
(divided use)
(Or substitute any high
1/2 c Grated Parmesan cheese
To taste
Quality smoked ham)
Thick and 1/2 in wide strips
2 lg Baking potatoes sliced thin
(about 1/4 inch slices)
1 Egg
Salt and Freshly grd pepper

Servings

INSTRUCTIONS

Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them carefully so that they dont get too soft.) Cook spinach according to package directions just until completely thawed (or thaw overnight in refrigerator). Drain spinach in a colander and rinse under water to bring to room temperature. Drain spinach again. Squeeze handfuls of spach tightly to wring out excess moisture. The sphinach should be almost completely dry. Set aside. 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 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. Per serving: Calories: 271 Fat14g Cholesterol 72mg Sodium 703 mg Percent calories from fat 44% From The Dallas Morning News 10/16/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #124 by "Kim" on May 4, 1997

NOTES

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Spinach Torta Rustica with Potato "Crust"

2 Egg whites
3 (10-ounce) packages frozen
1 tb Olive oil plus a little
1/4 c Plus 2 tablespoons Italian
 Peeled (about 2 peppers if
 Seasoned bread crumbs
1 cn (7 ounce)roasted red peppers
 Chopped spinach
 Extra (divided use)
1/4 lb Mesquite smoked turkey
1/2 lb Mozzarella cheese, grated
 Breast, sliced 1/8-inch
1/2 md Onion, minced
 (divided use)
 (Or substitute any high
1/2 c Grated Parmesan cheese
 To taste
 Quality smoked ham)
 Thick and 1/2 in wide strips
2 lg Baking potatoes sliced thin
 (about  1/4 inch slices)
1 Egg
 Salt and Freshly grd pepper

Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them  carefully so that they dont get too soft.) Cook spinach according to  package directions just until completely thawed (or thaw overnight in  refrigerator). Drain spinach in a colander and rinse under water to bring  to room temperature. Drain spinach again. Squeeze handfuls of spach tightly  to wring out excess moisture. The sphinach should be almost completely dry.  Set aside.    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 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.    Per serving: Calories: 271 Fat14g Cholesterol 72mg Sodium 703 mg Percent  calories from fat 44%    From The Dallas Morning News 10/16/96 Typos by Bobbie Beers    Posted to MM-Recipes Digest V4 #124 by "Kim" <kreese@paradise.net> on May  4, 1997

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 4 Servings

Calories: 280
Calories from Fat: 133 (48%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 8.7g	43 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.7g
Cholesterol 89mg		27 %
Sodium 632.1mg		22 %
Potassium 630.7mg		17 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 4.3g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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