MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Spinach Torta Rustica with Potato “Crust”
  Categories: Vegetables, Main dish
       Yield: 4 Servings
  
       2 lg Baking potatoes sliced thin
            (about  1/4 inch slices)
       3    (10-ounce) packages frozen
            Chopped spinach
       1 tb Olive oil plus a little
            Extra (divided use)
     1/2 md Onion, minced
       1    Egg
       2    Egg whites
     1/2 c  Grated Parmesan cheese
     1/4 c  Plus 2 tablespoons Italian
            Seasoned bread crumbs
            (divided use)
            Salt and Freshly grd pepper
            To taste
       1 cn (7 ounce)roasted red peppers
            Peeled (about 2 peppers if
            You're roasting your own)
     1/2 lb Mozzarella cheese, grated
     1/4 lb Mesquite smoked turkey
            Breast, sliced 1/8-inch
            Thick and 1/2 in wide strips
            (Or substitute any high
            Quality smoked ham)
  
   Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them
   carefully so that they don't get too soft.) Cook spinach according to
   package directions just until completely thawed (or thaw overnight in
   refrigerator). Drain spinach in a colander and rinse under water to
   bring to room temperature. Drain spinach again. Squeeze handfuls of
   spach tightly to wring out excess moisture. The sphinach should be
   almost completely dry. Set aside.
   
   Preheat oven to 375 F. Heat 1 tablespoon oil in a small skillet.
   Saute the onion until it becomes translucent and edges begin to
   brown. In a bowl, mix the spinach, sauteed onion, egg and egg whites,
   Parmesan cheese, 1/4 cup of bread crumbs, salt and pepper; set aside.
   
   Spray sides and bottom of a 9-inch springform pan with nonstick
   cooking spray. Dust the entire inside of the pan with remaining 2
   tablespoons of bread crumbs. Layer half of the potato slices in the
   bottom of the pan. Spread half the spinach mixture on top of the
   potatoes, followed by half of the red peppers, half of the the
   mozzarella, and half of the smoked meat. Repeat. Top with a layer of
   potatoes arranged in overlapping circles. Brush potato layer lightly
   with olive oil and season with salt and pepper.
   
   Bake for 40 minutes. Remove from pan and cut into wedges. May be
   served warm or at room temperature. Makes 6 to 8 servings.
   
   Per serving: Calories: 271 Fat14g Cholesterol 72mg Sodium 703 mg
   Percent calories from fat 44%
   
   From The Dallas Morning News 10/16/96 Typos by Bobbie Beers
  
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