Sfongo (spinach - and-potato pie)

Yield: 6 Servings

Measure Ingredient
2½ pounds Potatoes
3 tablespoons Butter
½ cup Milk
\N \N Salt and pepper, to taste
2 \N Eggs, lightly beaten
1 cup Parmesan cheese, grated
1½ pounds Spinach
½ teaspoon Nutmeg
2 tablespoons Olive oil

1. Boil the potatoes in their skins until soft. Drain, cool, peel and mash the potatoes with a fork. Add the butter, milk,salt, pepper, eggs and 6 tablespoons of the grated cheese. Beat until well blended.

2. Preheat the oven to 400 degrees. Wash and drain the spinach and press dry. Cook over low heat in a covered, nonstick skillet for 1 to 3 minutes.

Season with salt and pepper to taste. Add the nutmeg and mix well.

3. Use 1 tablespoon of the olive oil to grease a 9½ by 12 inch baking dish. Use a spatula to press half the mashed potatoes into the bottom of the dish, layer in the spinach, top with the remaiing p9otatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.

Recipe by: Claudia Roden in NYTimes 3/30/97 Posted to MC-Recipe Digest V1 #562 by Jane Rosenberg-Coombs <jfcoombs@...> on Apr 12, 1997

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