lisas3575
05-05-2002, 10:03 PM
From Deborah Madison's Vegetarian Cooking for Everyone
* Exported from MasterCook Mac *
Spinach and Herb Torta in a Potato Crust
Recipe By : Deborah Madison, Vegetarian Cooking for Everyone
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dishes Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lbs russet potatoes -- about 3 large
2 T. olive oil
1 bunch scallions -- including the firm greens, sliced
1 T. chopped dill or 2 t. dried
1/2 C. parsley -- chopped
1/2 C. cilantro -- chopped
salt and pepper to taste
2 bunches spinach leaves -- coarsely chopped
2 eggs -- beaten
1 C. cottage cheese -- small-curd
1/3 C. crumbled feta cheese -- 1/3 to 1/2
zest of one lemon
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 375°F. 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 [horizontally] 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.
Serves 4 to 8.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 790 Calories; 77g Fat (86% calories from fat); 11g Protein; 18g Carbohydrate; 82mg Cholesterol; 299mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 15 Fat
NOTES : 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.
_____
This is wonderful! Comfort food that's not heavy.
The nutritional info that Mastercook spit out looks totally off to me, but I also lightened it as I went. I used cooking spray on the potatoes, and low-fat cottage cheese. I also used tomato and basil feta, that's what I had on hand, and it only livened this up more.
I didn't realize I was out of dill until I went to make this, so I used Fines Herbs and a bit of Penzey's Foxpoint, which I thought were excellent.
The potatoes by far were the most time consuming part of this. The slicing and browning took me about 40 minutes, but I'm slow. It's not a busy weeknight meal, but made a beautiful presentation for my Sunday dinner.
I love this cookbook! :)
* Exported from MasterCook Mac *
Spinach and Herb Torta in a Potato Crust
Recipe By : Deborah Madison, Vegetarian Cooking for Everyone
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dishes Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lbs russet potatoes -- about 3 large
2 T. olive oil
1 bunch scallions -- including the firm greens, sliced
1 T. chopped dill or 2 t. dried
1/2 C. parsley -- chopped
1/2 C. cilantro -- chopped
salt and pepper to taste
2 bunches spinach leaves -- coarsely chopped
2 eggs -- beaten
1 C. cottage cheese -- small-curd
1/3 C. crumbled feta cheese -- 1/3 to 1/2
zest of one lemon
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 375°F. 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 [horizontally] 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.
Serves 4 to 8.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 790 Calories; 77g Fat (86% calories from fat); 11g Protein; 18g Carbohydrate; 82mg Cholesterol; 299mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 15 Fat
NOTES : 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.
_____
This is wonderful! Comfort food that's not heavy.
The nutritional info that Mastercook spit out looks totally off to me, but I also lightened it as I went. I used cooking spray on the potatoes, and low-fat cottage cheese. I also used tomato and basil feta, that's what I had on hand, and it only livened this up more.
I didn't realize I was out of dill until I went to make this, so I used Fines Herbs and a bit of Penzey's Foxpoint, which I thought were excellent.
The potatoes by far were the most time consuming part of this. The slicing and browning took me about 40 minutes, but I'm slow. It's not a busy weeknight meal, but made a beautiful presentation for my Sunday dinner.
I love this cookbook! :)