From Vegetarian Cooking for Everyone by Deborah Madison
Serves 4-8
3 large potatoes, around 1 ¼ lbs. about 2 Tbs. olive oil 1 bunch scallions, including the firm greens, sliced 1 Tbs. chopped dill or 2 tsp. dried ½ cup chopped parsley ½ cup chopped cilantro salt and freshly milled black pepper 2 bunches spinach, leaves only, coarsely chopped 2 eggs, beaten 1 cup small-curd cottage cheese 1/3 – ½ cup crumbled feta, to taste grated zest of 1 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 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 1Tbs. oil to the pan. Add the scallions and herbs, and cook over medium heat until 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 ¼ cup water if it’s dry). Cook over high heat until the leaves are wilted and tender, about 4 minutes. Transfer to a sieve and press out any excess water, then add it to the scallions. Add eggs, cheese 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 large pieces 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 edges 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 (warm or at room temperature).
