1/4 cup (1 ounce) grated fresh pecorino Romano cheese
How to Make It
Preheat oven to 375°.
Place potatoes and 1 tablespoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes, stirring frequently. Stir in romaine, spinach, and arugula; cook 1 minute or until greens wilt, tossing frequently. Remove greens from pan; finely chop.
Add greens, milk, fontina, eggs, and remaining 1/2 teaspoon salt to potatoes; stir well to combine. Coat a 9-inch pie plate with cooking spray; dust with breadcrumbs. Add potato mixture to prepared dish. Bake at 375° for 25 minutes. Remove from oven; sprinkle with pecorino. Let stand 10 minutes before serving.
This was something different and very tasty. I am always looking for new sides. Ate the leftovers as a lunch entree. Nice crunch from the Romaine. 3 cloves of garlic is enough for us. I did not find it to be bland, but I can see the subs or extras others have mentioned would be tasty too.
I've made this twice now and while the prep was time-consuming, we liked it even better the second time. I used 8 cups of Organic Girl's "super greens" mix of spinach, arugula, tat soi and baby chard. Had to sub mozzarella for the fontina as I didn't have the latter, and I coated the pan with toasted wheat germ. It set up nicely after I took it out of the oven, and 1/6 of a pie seemed generous for only 214 caories. I made CL Cream of Carrot Soup (4/02) to go with this. I don't often find myself with an abundance of cookable greens but I'll definitely keep this recipe in mind.
I had to omit the garlic due to my husband's allergy, and the resulting torta was VERY bland. I find the ricer difficult to use as it requires a lot of arm strength. This was a good way to use up some potatoes and greens from the garden, but I won't make it again.
This is delicious, and what a great way to use a bunch of greens from our CSA share. I read the reviews and added paprika, basil, another two cloves of garlic, as well as black pepper. It didn't take extra time to cook. The paprika gives it a little kick and the fontina/romano/potato combo is very tasty. I see how it could be a bit bland without spices and herbs, but with minor changes it's really good. I used cornmeal instead of the bread crumbs.
For a change I didn't add additional seasonings or more cheese and was surprised that my husband and I both thought the dish good as is. It's a mild flavor but the arugula adds some "spice." Adding more seasonings would work fine. I will definitely make again for a light meal. Served it with an Arugula salad and bread.
This did have a good flavor, but would try other reviewers suggestions. First time I've ever cooked romaine lettace and I was pleasantly surprised. I liked the greens combination, and would probably add a bit more along with sausage, or ham. I would also bake it about 5-10 minutes longer, as the texture was a bit soft. The breadcrumb 'crust' left something to be desired - I'd try something else. I served it as a side with fish and vegtable, and it was way more than we needed. Not sure I'd make it as a main dish, but would definately make it again as a side dish.
This recipe yeilds a great result if you tweak it a bit. I followed the suggestions found in the reviews and left out the romaine and added more seasonings to avoid blandness. I worry a tiny bit, though that my modifications would make the dish less
Very good! Since this is mostly potatoes I added extra garlic, salt and pepper. I made this a second time to use up some wilting baby mixed greens and a couple of left over sausages and it was REALLY good. I agree with the other reviewer who said this was a great way to use up leftovers.
I was going to give this 2 stars, but when I told my husband that, he exclaimed, "You'd give THIS 2 stars? Out of 5????"....he'd give it a zero, so I compromised and gave it one! I made the recipe as stated, except used cheddar instead of fontina, and mixed spring greens in place of the lettuce. With a lot of added extras, this could be an ok side dish, but it would likely not remain "light". I don't think I'll make it again.