SFONGO (SPINACH-AND-POTATO PIE)

Sfongo (Spinach-and-potato pie) image

Provided by Molly O'Neill

Categories dinner, weekday, casseroles, main course, side dish

Time 1h15m

Yield Six servings

Number Of Ingredients 9

Ingredients

2 1/2 pounds potatoes
3 tablespoons butter
1/2 cup milk
Salt and pepper to taste
2 eggs, lightly beaten
1 cup grated Parmesan cheese
1 1/2 pounds spinach
1/2 teaspoon nutmeg
2 tablespoons olive oil

Steps:

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.
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.
Use 1 tablespoon of the olive oil to grease a 9-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 remaining potatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams