Ligurian Torta With Kale And Potato - cooking recipe

Ingredients

2 pie crusts
3/4 cup feta cheese, crumbled
3/4 cup mozzarella cheese, shredded
1 large potato, boiled, chopped, and cooled
1 medium onion, chopped
4 cups kale leaves, chopped to smallish bits
2 eggs, beaten
2 tablespoons olive oil, divided

Preparation

Preheat oven to 375\u00b0.
Heat 1 tablespoon of the olive oil in a large saute pan on medium heat. Saute onion til barely golden brown on edges. Add in kale and 3 tablespoons of water. Put on lid and let kale wilt. Remove lid and continue to stir and saute til most moisture is gone.
Mix kale and onion, potato, cheeses, and a bit of salt and pepper in medium bowl. Pour beaten eggs over, mix thoroughly.
Place first pie crust flat onto a sheet pan that's been sprayed, or brushed down, with olive oil. Heap kale mixture onto middle of pie crust, leaving 1/2\" empty around edge. Place second crust on top, and crimp edges shut. Brush top and edges of torta with remaining olive oil. Slash a few holes in the top for steam venting.
Bake for 30-35 minutes. Should be just golden brown.