Spinach Potato Pie (gf)

Serve this at your next brunch or as part of Thanksgiving celebrations. –Larry Steward, Hardware Grill

2½ lb peeled and hand-grated baked potato
2½ lb spinach, chiffonade and lightly wilted (make sure it’s not wet)
½ lb cheese mix (cheddar, jack, parmesan- your favourite mix)
6 eggs
2 t salt
1 T lemon juice

Mix all ingredients very well by hand. Place into a sprayed 12” x 16” cake or loaf pan. Bake at 350ºF for approximately 1 hour 20 minutes. (Can be baked in sprayed 3” custard cups; bake for 1 hour.) Cool overnight, cut in 16 with a serrated knife. Serve with romesco sauce and caponata.

Makes 16 pieces.

Romesco Sauce

3 oz roasted red peppers
¾ t finely minced garlic
¼ c sliced almonds, toasted
1 T tomato paste
1 T chopped flat leaf parsley
2 T Sherry vinegar
½ t smoked paprika
½ t cayenne pepper
½ t sea salt
¼ t ground black pepper
¼ c extra virgin olive oil

Blend all ingredients in a food processor to smooth. Slowly add oil while the processor is running until emulsified.

Makes about 1 cup.