Spinach And Spring Herb Torta In A Potato Crust


3 large russet potatoes (about 600 g, 1 ΒΌ pound)
about 2 tbsp olive oil
350 g spinach (about a colander full, stems removed if the leaves are big)
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
100 g feta, crumbled
grated zest of 1 lemon
salt, pepper


Spinach and spring herb torta in a potato crust. A potato crust! This a brilliant idea!

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