VCE: Spinach And Herb Torta In A Potato Crust

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* Exported from MasterCook *

 

Spinach And Herb Torta In A Potato Crust

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 494

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large russet potatoes -- about 1 1/4 pounds

2 tablespoons olive oil -- About

1 bunch scallions -- sliced

including the firm greens

1 tablespoon chopped dill

OR 2 teaspoons dried

1/2 cup chopped parsley

1/2 cup chopped cilantro

Salt and freshly milled pepper

2 bunches spinach -- leaves only

coarsely chopped

2 eggs -- beaten

1 cup small-curd cottage cheese

1/3 cup crumbled feta -- to taste, up to 1/2

grated zest of 1 lemon

 

SERVES 4 TO 8

 

It's a little simpler to put the filling in a pie crust, but I think golden

potatoes make a more interesting container, and they taste so right with

the spinach. This is equally wonderful warm or at room temperature, for

appetizers or a main dish.

 

Neatly peel the potatoes with a paring knife. Slice two of them crosswise

about 1/8 inch thick. Slice the third potato lengthwise, also 1/8 inch

thick. Brush some olive oil in a wide skillet and set it over high

heat. When the oil is hot, reduce the heat to medium. Make a layer of

potatoes and cook, turning them once, until golden on both sides and tender

when pierced with a knife after a few minutes. Repeat until all are

done. Remove them to a paper towel as they finish cooking.

 

Add 1 tablespoon oil to the pan. Add the scallions, dill, parsley and

cilantro and cook over medium heat until the scallions are wilted and

bright green, about 4 minutes. Season with salt and remove to a bowl. Add

the spinach to the same pan with the water clinging to its leaves (or add

1/4 cup water if it's dry), Cook over high heat until the leaves are wilted

and tender, about. 4 minutes. Transfer the spinach to a sieve and press

out any excess water, then add it to the scallions. Add the eggs, cheeses,

and lemon zest and stir well. Taste for salt and season with pepper.

 

Preheat the oven to 375F. To assemble the torta, lightly butter a 9-inch

springform pan and set it on a sheet pan. Cover the bottom with the potato

rounds, overlapping where necessary so there are no empty spaces. Place

the long pieces around the sides. Pour in the spinach mixture, then bake

immediately until firm and golden in places about 40 minutes. Gently ease

a knife between the edge of the pan and the potatoes. Release the spring

and carefully lift off the side. Set the torta on a serving plate and

serve when ready.

 

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