Spinach and Potato Casserole is a simple yet very tasty dish, combining two ingredients with plenty of cheese and melted provola.
A very flavorful dish that can be served both as a side dish or a light main course.
For me, it was a dinner saver; I quickly prepared this casserole using the pressure cooker to rapidly cook the potatoes, in another pan the spinach, and quickly combined everything and baked it in the oven.
It is really simple but truly very appetizing, I must say that even the little one liked it a lot, a way to encourage eating some vegetables.
If there’s any leftover, it’s also a great filling for savory pies!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spinach and Potato Casserole
- 4 Potatoes (medium)
- 9 oz Spinach (frozen)
- 3.5 oz Provola
- 1.4 oz Grana Padano PDO (grated)
- 1 clove Garlic
- to taste Olive oil
- to taste Salt
Tools
- Pressure Cooker
- Frying Pan non-stick
- Baking Dish Glass or Ceramics
- 1 Potato Masher
Preparation of Spinach and Potato Casserole
Peel and wash the potatoes, then divide them into two pieces and cook in the pressure cooker, with water and salt, for about 10 minutes from the first whistle.
Meanwhile, pour the frozen spinach into a non-stick pan.Add a pinch of salt and slowly cook until they are defrosted and dry from their released water, approximately another 10 minutes.
At the end of cooking, add a clove of garlic, a bit of olive oil and toss for a few minutes in the pan to let them absorb some flavor.
Remove the garlic clove, add the potatoes drained from their cooking water, then mash them and mix well with the spinach.
Add also some grated Grana Padano and pieces of provola, mix everything well.Pour the spinach and potato casserole into a 9-inch diameter baking dish sprayed with some oil and sprinkled with a bit of Grana, finish the casserole by adding more Grana on top.
COOKING
Bake the spinach and potato casserole in a preheated oven at 356°F fan or 392°F static for about 15-20 minutes.
Remove from the oven when you notice the provola becomes nicely melted and a slight crust forms on the outside.
Anna recommends…
For the preparation of the casserole, you can substitute provola with another cheese of your choice such as mozzarella, scamorza, or others.
For other potato recipes click here.
This article contains multiple affiliate links
This article contains multiple affiliate links
This article contains multiple affiliate links
This article contains multiple affiliate links
