Spinach Ricotta Potato Torte

Transitioning into the refreshing vibes of early spring, indulge in the delectable flavors of Spinach Ricotta Potato Torte. I found this recipe in a German cooking magazine. This dish combines the freshness of spinach, the creaminess of ricotta, and feta cheese. Everything is nestled within a crispy, flavorful potato crust.

The filling is a delicious mix of flavors and textures. Ricotta and feta cheese blend with eggs to create a rich and creamy base.  Furthermore, fresh spinach, parsley, and chives add a burst of vibrant color and refreshing herbal notes. The addition of lemon zest imparts a refreshing citrusy tang that enlivens the entire dish.

It’s all about the fried potato crust:

However, the true star of this recipe is the crust. Thinly sliced fried potatoes are meticulously layered into the bottom and sides of a springform pan. Consequently, this creates a sturdy yet delicate foundation that cradles the savory filling. With each bite, the crispy texture of the potato crust provides a satisfying contrast to the creamy interior.

This Spinach Ricotta Potato Torte is not only perfect for early spring but also makes an ideal addition to special occasions such as St. Patrick’s Day. Its vibrant green filling and golden potato crust evoke the spirit of the season. This makes it a festive and memorable choice for any celebratory meal.

Whether served as a light dinner accompanied by a side salad or as the centerpiece of a leisurely brunch, Spinach Ricotta Potato Torte is sure to impress. It has an irresistible combination of flavors and textures. So, treat yourself and your loved ones to this delightful dish. Savor the essence of early spring with every delicious bite. Delight in Early Spring with this recipe.

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Spinach Ricotta Potato Torte

Course Brunch, Dinner, Lunch

Cuisine American

Keyword potato crust, ricotta torte, spinach cheese torte, spinach potato torte, spinach torte, vegetable torte, vegetarian recipes

Prep Time 50 minutes

Cook Time 40 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 1.5 lbs potatoes
• 4 tbsp olive oil
• kosher salt
• 14 oz cups baby leaf spinach
• 1 cup ricotta
• 3 eggs
• 5.3 oz feta
• 1/3 cup flat-leaf parsley chopped
• 3 tablespoons chopped chives
• 1 tablespoon freshly grated lemon zest
• Freshly ground pepper

Instructions

1. Peel the potatoes, slice them thinly, and place them in a bowl of cold water.

2. Heat the olive oil in a large skillet.

3. Place a layer of paper towels by the stove.

4. Fry the potato slices in batches until golden.

5. Season with salt & pepper.

6. Transfer to the paper towels to drain. Pat off excess oil.

7. Preheat oven to 350 F.

8. Grease and flour a 10-inch springform pan.

9. Add the spinach to the potatoes pan and sauté until wilted.

10. Transfer to the paper towels and pat off excess oil.

11. Beat the ricotta and eggs together until combined.

12. Beat in the chopped parsley, chives, and zest.

13. Crumble in the feta and beat until combined.

14. Fold in the spinach.

15. Season with salt & pepper.

16. Layer the bottom and sides of the pan with the potato slices, slightly overlapping the ones on the edge.

17. Pour the spinach mixture into the pan.

18. Bake for 40 minutes.

19. Let stand 10 minutes before removing from the pan.

Like this Spinach Ricotta Potato Torte? Also, check out some of these other recipes:

SPINACH LEMON SUNFLOWER GUGELHUPF

LEMON BASIL BEEF ROULADE

EVERYTHING SHAMROCK SPINACH CHIPS