MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach Torta Rustica with Potato "Crust"
 Categories: Vegetables, Main dish
      Yield: 6 Servings
 
      2 lg Baking potatoes; sliced thin
           - (about 1/4" slices)
     30 oz Frozen chopped spinach
      1 tb Olive oil; plus more, divided
           - (divided use)
    1/2 md Onion; minced
      1    Egg
      2    Egg whites
    1/2 c  Parmesan cheese; grated
    1/4 c  Italian seasoned bread
           - crumbs; +2 tb, divided
           Salt; to taste
           Freshly ground pepper;
           - to taste
      7 oz Can roasted red peppers -OR-
      2    Red peppers; roasted, peeled
    1/2 lb Mozzarella cheese; grated
    1/4 lb Mesquite smoked turkey
           - breast or ham;
           - sliced in 1/8" thick and
           - 1/2" wide strips
 
  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 tb 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" springform pan with nonstick cooking
  spray. Dust the entire inside of the pan with remaining 2 tb 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.
  
  Recipe FROM: The Dallas Morning News, 10/16/96

  Typos by: Bobbie Beers
 
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