Spinach and Spring Herb Torta (Gluten Free)
INGREDIENTS
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3 large russet potatoes (about 600 g, 1 ¼ pound)
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about 2 tbsp olive oil
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350 g spinach (about a colander full, stems removed if the leaves are big)
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2 eggs
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1 cup ricotta
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1 1/2 cups chopped spring herbs: parsley, chives, dill
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100 g feta, crumbled
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grated zest of lemon
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salt, pepper
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