Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         baking potatoes sliced thin (about 1/4 inch slices)
  30      ounces        frozen chopped spinach
   1      tablespoon    olive oil plus a little extra -- (divided use)
     1/2  medium        onion -- minced
   1                    egg
   2                    egg whites
     1/2  cup           grated parmesan cheese
     1/4  cup           plus 2 tablespoons italian seasoned bread crumbs (divided use)
                        salt and freshly grd pepper to taste
   1      can           roasted red peppers -- (7 ounce)
                        peeled -- (about 2 peppers if you're roasting your own)
     1/2  pound         mozzarella cheese -- grated
     1/4  pound         mesquite smoked turkey breast -- sliced 1/8-inch
   1      thick         and 1/2 in wide strips
                        (or substitute any high quality smoked ham)

Preparation:

Steam potatoes until barely tender, about 7 to 10 minutes. (Watch them carefully so that they don't get too soft.) Cook spinach according to package directions just until completely thawed (or thaw overnight in refrigerator). Drain spinach in a colander and rinse under water to bring to room temperature. Drain spinach again. Squeeze handfuls of spach tightly to wring out excess moisture. The sphinach should be almost completely dry. Set aside. Preheat oven to 375 F. Heat 1 tablespoon oil in a small skillet. Sauté‚the onion until it becomes translucent and edges begin to brown. In a bowl, mix the spinach, sauteed onion, egg and egg whites, Parmesan cheese, 1/4 cup of bread crumbs, salt and pepper; set aside. Spray sides and bottom of a 9-inch springform pan with nonstick cooking spray. Dust the entire inside of the pan with remaining 2 tablespoons of bread crumbs. Layer half of the potato slices in the bottom of the pan. Spread half the spinach mixture on top of the potatoes, followed by half of the red peppers, half of the the mozzarella, and half of the smoked meat. Repeat. Top with a layer of potatoes arranged in overlapping circles. Brush potato layer lightly with olive oil and season with salt and pepper. Bake for 40 minutes. Remove from pan and cut into wedges. May be served warm or at room temperature. From The Dallas Morning News 10/16/96 Typos by Bobbie Beer