- 3 large russet potatoes, about 1 ¼ lbs.
- 2 tbsp. olive oil
- 1 bunch scallions, including the greens, sliced (chives are a good substitute)
- 1 tbsp. chopped dill or 2 tsps. dried (try thyme from your herb pot as a substitute)
- ½ c. parsley
- ½ c. chopped cilantro
- Salt and freshly ground pepper to taste
- 2 bunches spinach, leaves only, coarsely chopped
- 2 eggs, beaten1 c. small-curd cottage cheese
- About ½ c. crumbled feta to taste
- Grated zest of 1 lemon
Preheat the oven to 375 degrees. Peel the potatoes. Slice two crosswise, about 1/8-inch thick. Slice the third potato lengthwise, also about 1/8-inch thick. Brush some olive oil in a wide skillet and set over high heat. When the oil is hot, reduce the 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. Repeat until all are done. Remove them onto a paper towel as they finish cooking. Add 1 tbsp. of oil to the pan. Add the scallions, dill, parsley and cilantro, and cook over medium heat until the scallions are wilted and bright green, about four minutes. Season with salt and remove to a bowl. Add the spinach to the same pan, with the water clinging to the leaves, or add ¼ c. water if the spinach is dry. Cook over high heat until the leaves are wilted and tender, about four minutes. Transfer the spinach to a sieve and press out any excess water, and then add to the scallions. Add the eggs, cheeses, and lemon zest and stir well. Adjust the seasonings to your liking. To assemble the torta, lightly butter a nine-inch spring-form pan and set it on a sheet pan. Cover the bottom with the potato rounds, overlapping when necessary so there are no empty spaces. Place the long pieces around the sides. Pour in the spinach mixture; then bake immediately until firm and golden, about 40 minutes. Gently ease a knife between the edge of the pan and the potatoes. Release the spring and carefully lift off the side. Set the torta on a serving plate and serve immediately.