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Herbed Spinach Torte with Potato Crust

 This spectacular dish is a bit fussy to assemble, but you do have a whole hour to clean up after it goes in the oven and the end result is truly worth the time spent putting it together. Crispy potatoes create a crownlike crust filled with a creamy mixture of spinach, artichokes, mushrooms, eggs, and cheese. Make it for a very special brunch.

🔪 Prep Time 1 hour
🎂 Bake Time 1 hour
⏳ Stand 15 minutes
🍴 Servings 12 people

Ingredients

  • 3 large russet potatoes, peeled
  • 5 tbsp. olive oil

  • 8 ounces fresh cremini mushrooms, sliced
  • 1/2 cup chopped red onion (1 medium)
  • 1 tbsp. fresh dill snipped

  • 10 ounces fresh spinach, chopped

  • 1 9 ounce package frozen artichoke hearts, thawed, drained, and chopped

  • 1/2 tsp. salt

  • 1/4 tsp. ground black pepper
  • 5 eggs, lightly beaten

  • 1/2 of a 15-ounce carton ricotta cheese (3/4 cup)

  • 6 ounces light garlic and herb individually foil-wrapped spreadable cheese

  • 1 tsp. finely shredded lemon peel

  • Nonstick cooking spray

Kitchen Product Used

                 

Instructions

  1. Cut the potatoes crosswise into 1/8-inch-thick slices. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add one-fourth of the potato slices; cook for 4 to 5 minutes or until potatoes are tender, turning once halfway through cooking time. Transfer potatoes to paper towels to drain; set aside. Repeat cooking in batches, using another 3 tablespoons of the oil and the remaining potatoes.
  2.  For the spinach filling, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the mushrooms and onion; cook and stir for 6 to 8 minutes or until tender. Stir in dill. 

  3. Add the spinach, artichokes, salt, and pepper; cook and stir over medium heat for 3 to 4 minutes or until spinach wilts. Using a fine-mesh strainer, drain spinach mixture, pressing down with the back of a wooden spoon to release any liquid.

  4. In a large bowl combine the eggs, ricotta cheese, spreadable cheese, and lemon peel. Stir in spinach mixture. Set aside.

  5. Preheat your oven to 375°F. Generously coat your Zulay 9-inch springform pan with nonstick cooking spray. Place your Zulay springform pan in a foil-lined 15x10x1-inch baking pan. Cover the bottom of the springform pan with potato rounds, overlapping as necessary and making sure that there are no empty spaces. Arrange some of the potato rounds around the sides of the pan. Pour spinach filling into the pan.

  6. Bake for about 1 hour or until filling is set. Remove pan from oven; transfer to a wire rack. Let stand for 15 minutes. Working quickly, gently run a sharp knife between the edges of the springform pan and the potatoes. Release the sides of the springform pan and carefully lift to remove sides of the pan.

  7. Cut torte into wedges and serve.

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