Spinach Torta Rustica With Potato "crust"

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Main dish, Vegetables	4	Servings

INGREDIENTS

2		Baking potatoes sliced thin
		about 1/4 inch slices
3		10-ounce packages frozen
		Chopped spinach
1	T	Olive oil plus a little
		Extra, divided use
1/2		Onion, minced
1		Egg
2		Egg whites
1/2	c	Grated Parmesan cheese
1/4	c	Plus 2 tablespoons Italian
		Seasoned bread crumbs
		divided use
		Salt and Freshly grd pepper
		To taste
1		7 ounceroasted red peppers
		Peeled, about 2 peppers if
		You're roasting your own), You're roasting your own
1/2	lb	Mozzarella cheese, grated
1/4	lb	Mesquite smoked turkey
		Breast, sliced 1/8-inch
		Thick and 1/2 in wide strips
		Or substitute any high
		Quality smoked ham), Quality smoked ham

INSTRUCTIONS

Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them
carefully so that they don't 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

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 533 Calories From Fat: 179 Total Fat: 20.2g Cholesterol: 207.9mg Sodium: 1469.4mg Potassium: 1065mg Carbohydrates: 23.4g Fiber: 4.4g Sugar: 3.3g Protein: 62.8g