A Little Help from a Friend
I have wonderful friends and I appreciate their love, support and laughter every day. Many of my friends are fabulous cooks and I am thrilled to share their talents with you on this blog.
This recipe for Sausage and Spinach Torta Rustica is from my friend Joan.
Joan adapted this recipe from Epicurious and brought it to a girls weekend a few years ago. It has since become a staple in my house. Joan made the dish gluten free by using shredded potatoes instead of bread, and added her own touches making it even more delicious. This is a wonderful make-ahead dish and the perfect fit for brunch as we head into the busy holiday season.
I actually adapt the recipe a little each time I make it, playing with different cheeses, kinds of sausage and vegetables. The recipe lends itself beautifully to your favorite ingredients as well.
I posted a recipe for roasted red peppers on the blog if you’d like to make your own roasted peppers for this dish and/or to use in other recipes. They are a great addition to your repertoire.
Thank you, Joan for sharing your recipe. I hope you all enjoy the dish, and as always, please share your thoughts and ideas here.
Sausage and Spinach Torta Rustica
Ingredients
- 1 10 oz box frozen spinach Thawed
- 1 pound Italian sausage pork or chicken
- 2 cups colby jack cheese shredded or cheese of your choice
- 1/2 cup roasted red pepper strips (optional)
- 6 large eggs
- 1 cup half & half
- 1 cup milk I use skim but any milk will work
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- 1 20 oz bag hash brown potatoes refrigerated
Instructions
- Preheat oven to 350 degrees
- Heat the oil in a large saucepan
- Add the sausage to the pan - remove bulk sausage from the casings if using sausage links
- Cook the sausage, using a wooden spoon to break into small pieces, until it is cooked through and no longer pink
- Place the thawed spinach on a clean dish towel
- Twist the dish towel to drain as much water as possible from the spinach
- Spread the shredded potatoes in a 9x13 pan -I prefer a glass pan like Pyrex, but a metal pan will work too
- Add the sausage, spinach and 1 cup of the cheese to the pan and gently mix together
- Add the roasted red peppers to the pan (if using). See the recipe for roasted red peppers on the blog if you want to make your own.
- Crack the eggs into a bowl or large measuring cup
- Add the half & half, milk, salt and pepper to the eggs and beat with a fork until well blended
- Pour the egg & milk mixture into the baking dish, mix the ingredients together with a fork and spread the remaining cheese on top
- Bake the torta until golden and puffy, about 60 minutes.
- Remove from oven and let rest for 15 minutes before serving.
- To make the torta ahead, let it cool completely, cover and refrigerate. To reheat, cover with foil and warm in a 325 degree oven for 30-45 minutes.
Thanks for the mention, Maggie! I made this originally for a bridal shower, and I have fond memories of the coffee chats at the Y as we put our heads together to get to this recipe. And, on the weekend away with our girlfriends without electricity, since it was made ahead, we were able to reheat it on the gas stovetop. It may taste even better without electricity! Through your blog I’ve become more aware of the connection we have through the food we share. Thank you for your blog!