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Spinach and Spring Herb Torta
Ingredients
  • 3 large russet potatoes (about 600 g, 1 ¼ 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 ½ cups chopped spring herbs: parsley, chives, dill
  • 100 g feta, crumbled
  • grated zest of 1 lemon
  • salt, pepper
  •  
  • Read full instruction at : www.growntocook.com
Steps
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