Potato And Spinach Torte Food

CREAMY SPINACH TORTA IN A POTATO CRUST

Steps:

• Preheat oven to 400°F.
• Peel the potatoes. Slice two of them crosswise into rounds about 1/8-inch thick. Slice the third potato lengthwise into rounds about 1/8-inch thick. Spray a large baking sheet with olive oil cooking spray. Place the potatoes in a single layer on the prepared pan and spray with additional cooking spray. Bake for 20 minutes or until golden and crispy, turning the slices once during baking time. While the potatoes are baking, mix the spinach with the cream cheese, eggs, parsley, dill, feta cheese and lemon peel. Season with black pepper to taste.
• Remove the potatoes from oven and place the round slices, overlapping them, on the bottom of a 9-inch springform pan. Place the long slices along the sides. Spoon the spinach mixture into the pan.
• Bake the torta for 40 minutes or until the top feels firm and set. Remove the pan from the oven. Release the spring and carefully remove the side of the pan. Serve hot, warm or at room temperature.

SWEET POTATO, SPINACH & FETA TORTILLA

Steps:

• Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
• Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
• Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
• Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

SAUSAGE, SPINACH AND POTATO TART

Steps:

• For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
• Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
• For the filling: Preheat the oven to 400 degrees F.
• While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
• Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
• Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
• Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
• Remove the pie weights and parchment paper and continue baking for 10 minutes more.
• Turn the oven temperature down to 350 degrees F.
• Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
• Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

SPINACH TORTA RUSTICA

Steps:

• To prepare the torta dough, sprinkle yeast over warm water in the bowl of a stand mixer fitted with the paddle attachment.
• Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
• Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time.
• Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour.
• Make filling while the dough rises. To make the filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
• In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper, and nutmeg. Add spinach mixture.
• Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8-inch circle. Fit into the bottom of an 8-inch springform pan.
• Spread evenly with filling. Roll the rest of the dough into a 9-inch square.
• Cut the square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
• Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of the dough with an egg beaten with water. Sprinkle with the remaining Parmesan cheese.
• Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.

SPINACH & SWEET POTATO TORTILLA

Steps:

• Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
• Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
• Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
• Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.

ITALIAN POTATOES AND SPINACH

Steps:

• Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
• Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
• While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
• When potatoes are ready, cook spinach according to package directions.
• Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.

SPINACH TORTE

Steps:

• Preheat oven 400°F.
• Heat oil in skillet large enough to hold spinach.
• Saute garlic and onion in skillet over medium heat until golden.
• Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
• Drain in colander.
• Meanwhile, beat eggs until frothy.
• Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
• In a small saucepan,melt butter.
• Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
• Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
• Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
• Evenly spread out spinach mixture onto the top.
• Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
• Place on buttered baking sheet seam side down.
• Bake immediately in oven 25 minutes.
• To serve, slice in one inch interval diagonally.