Recipes and Cooking Casseroles Vegetable Casseroles Herbed Spinach Torte in a Potato Crust 3.7 (7) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Bake Time: 1 hr Stand Time: 15 mins Total Time: 2 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 large russet potatoes, peeled 5 tablespoon olive oil 8 ounce fresh cremini mushrooms, sliced ½ cup chopped red onion (1 medium) 1 tablespoon snipped fresh dill 10 ounce fresh spinach, chopped 1 9 ounce package frozen artichoke hearts, thawed, drained, and chopped ½ teaspoon salt ¼ teaspoon ground black pepper 5 eggs, lightly beaten ½ of a 15-ounce carton ricotta cheese (3/4 cup) 6 ounce light garlic and herb individually foil-wrapped spreadable cheese, such as The Laughing Cow brand 1 teaspoon finely shredded lemon peel Nonstick cooking spray Halved grape tomatoes (optional) Directions Cut the potatoes crosswise into 1/8-inch-thick slices. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add one-fourth of the potato slices; cook for 4 to 5 minutes or until potatoes are tender, turning once halfway through cooking time. Transfer potatoes to paper towels to drain; set aside. Repeat cooking in batches, using another 3 tablespoons of the oil and the remaining potatoes. For spinach filling, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir for 6 to 8 minutes or until tender. Stir in dill. Add spinach, artichokes, salt, and pepper; cook and stir over medium heat for 3 to 4 minutes or until spinach wilts. Using a fine-mesh strainer, drain spinach mixture, pressing down with the back of a wooden spoon to release any liquid. In a large bowl combine eggs, ricotta cheese, spreadable cheese, and lemon peel. Stir in spinach mixture. Set aside. Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Place springform pan in a foil-lined 15x10x1-inch baking pan. Cover the bottom of the springform pan with potato rounds, overlapping as necessary and making sure that there are no empty spaces. Arrange some of the potato rounds around the sides of the pan. Pour spinach filling into the pan. Bake about 1 hour or until filling is set. Remove pan from oven; transfer to a wire rack. Let stand for 15 minutes. Working quickly, gently run a sharp knife between the edges of the springform pan and the potatoes. Release the sides of the springform pan and carefully lift to remove sides of pan. Cut torte into wedges. If desired, garnish with halved grape tomatoes. Rate it Print Nutrition Facts (per serving) 195 Calories 11g Fat 15g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 195 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 93mg 31% Sodium 318mg 14% Total Carbohydrate 15g 5% Total Sugars 2g Protein 9g Vitamin C 18.9mg 95% Calcium 131.3mg 10% Iron 1.8mg 10% Potassium 508mg 11% Folate, total 72.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.