Ligurian Torta With Kale And Potato

• 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

1. Preheat oven to 375u0b0.
2. 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.
3. Mix kale and onion, potato, cheeses, and a bit of salt and pepper in medium bowl. Pour beaten eggs over, mix thoroughly.
4. 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.
5. Bake for 30-35 minutes. Should be just golden brown.

feta cheese, mozzarella cheese, potato, onion, kale leaves, eggs, olive oil

Taken from www.food.com/recipe/ligurian-torta-with-kale-and-potato-496698 (may not work)