Also, this could be a great time to test out that homemade ricotta you made!!
I made this spinach torta for Easter, inspired by this post. The blog is written in the Netherlands so the measurement units aren't what I'm used to, so I outlined what I did below.
Spinach Torta in Potato Crust
- 1lb Fresh Baby Spinach
- 2 Eggs
- 1 C Part Skim Ricotta
- 1 C Fresh Herbs (I used about 3/4 C Parsley and 1/4 C Chives)
- 1 - 1 1/2 C Feta
- Zest of one Lemon
- Salt & Pepper
- 2-3 Russet Potatoes
- Olive Oil
- Springform Pan
Place a large skillet over medium heat, add the spinach with a splash of water, toss until all spinach is wilted. You may need to add the spinach in batches if it doesn't all fit in the skillet at first, it will cook down. Place the cooked spinach in a clean kitchen towel and twist/squeeze to remove as much liquid as possible. Roughly chop the spinach and set aside.
In a bowl mix the eggs and ricotta, add herbs, feta, spinach and lemon zest. Season with S&P and mix well. Set aside.
Peel the potatoes and slice 1/8 inch thick, slice one potato lengthwise to make long slices to line the sides of the springform pan, and the other 1-2 potatoes into rounds to line the bottom of the pan. I used my mandoline slicer and put the slices in a bowl of cold water as I was working. This helps to keep the potatoes from browning while they sit, and draws out some of the starch.
Place a nonstick skillet over med-high heat and brush lightly with olive oil. Working in batches remove potatoes from the water, dry well with a towel, then fry in the skillet until lightly browned on both sides and tender. Remove potatoes from skillet to paper towel and continue with remaining potato slices until you have enough to cover the bottom and sides of the springform pan.
Preheat the oven to 375.
Spray the springform pan generously with nonstick spray and use the potatoes to create your crust. I started with the sides, using the lengthwise slices to create one layer going around the side of the pan, with the potatoes slightly overlapping.
Then use the potato rounds to cover the bottom, starting on the outside, working your way in, in a circle, and slightly overlapping again to create a solid layer to hold the spinach mixture. Pour the spinach-ricotta mixture into the prepared pan, being careful not to disturb the potatoes.
Place in the oven and bake for about 40 minutes until the spinach mixture is set and everything is golden brown.
This looks DELISH and I can't wait to try this recipe!! Thank you so much Kate for sharing and we can't wait for your next recipe!
By Kate Lindsey
By Kate Lindsey