Something Savory - Spinach and Spring Herb Torta in a Potato Crust

I am so excited about this torta. It's savory, it's healthy, and it's exuding freshness.  Plus, it's in a glorious potato crust that will make you feel super fancy and leave you in absolute awe of your own culinary cunning.  When my husband sat down at the table last night and saw the torta glowing in all its glory, his words were, "Wow baby! Did you actually make this?" Win.

I found this recipes from a lovely blog called Grown to Cook - it's chock full of ideas for how to create dinner excellence.  Here's what you're gonna need - you will find your veggies4u box already stuffed with the russet potatoes, spinach and fresh parsley.

• 3 large russet potatoes
• A splash of olive oil
• About 4 handfuls of spinach 
• 2 eggs
• 1 cup ricotta
• Fresh parsley
• 100 g feta
• Salt and pepper to taste

I tossed in some rosemary and onions to the mix - some of my favorite add-ins for basically everything I cook.  After a dinner full of thoughtful chewing and pretending we were flavor gurus, my husband and I also came up with a few extra ingredients that we thought would really give this torta a delicious pop, including chives, dill, a little bit of lemon zest,  and maybe a garlic clove or two.  I also accidentally left out the salt, pepper, and feta in my excitement over the potato crust and haste to get to yoga.  Don't do that. Get creative and be fearless - add something exciting!

Time to cook: 20 minutes preparation, 40 minutes in the oven

Peel your potatoes.  Cut two of them into thin, crosswise slices and cut the other into thin, lengthwise slices (these will be the outside of your crust).  

Heat your olive oil in a large skillet and let it get nice and hot.  Then, reduce your heat to medium, or medium-low if you're using a gas stove, and fry up your potatoes on both sides until they are golden brown.  Be careful - that oil is hot and will fly a bit.  I made a game out of standing as far as possible from the stove and trying to toss my potato slices into the skillet. Smart? Maybe not. Once your potatoes are tender, remove them from the skillet and set them aside on a paper towel. 

Add the spinach to the same pan and cook until wilted, about 3 or 4 minutes.  Make sure to rinse your spinach and let it stay wet - the water will prevent the spinach from sticking and burning in the skillet. 

Meanwhile, whisk together your eggs and ricotta in a medium bowl, and then add your herbs and feta. Chop your spinach and toss it into the mixture.  And don't forget your salt and pepper like I did!

At this point, your potatoes should be cooled enough to handle. Cover the bottom of a lightly buttered spring form pan (I used an 8 in) with the small, round potato slices, and line the long slices on the sides.  Pour in your ricotta and spinach mixture and bake in the oven for about 40 minutes.  It should be firm and golden when you take it out. 

I paired the torta with this light green pear, pecan, and raspberry jam salad. 

Be careful when you take your torta out of the pan - ease it out gently with a spatula and transfer it to a plate.  I recommend serving it right out of the oven, but I had a leftover piece for breakfast this morning and it was heavenly.  Prepare to awe and inspire.  Happy gourmet weekday! 

With love, 

Deidre 

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