The potato and spinach casserole is a very tasty variant of the classic Apulian potato pie. I made it by broadly following all the steps I follow when preparing the potato gateau, but in this case, I wanted to add spinach, which made this spinach and potato casserole really delicious. When you try this potato and spinach casserole, you won’t leave this recipe anymore!
The potato and spinach pie is a perfect dish to serve for dinner or as a main course, but it’s also a great idea to prepare for a picnic or outing with friends. It came to my mind to pair potatoes with spinach because my potato and spinach balls disappear every time I make them, and I must say that this casserole was also very appreciated, just like the broccoli and potato casserole and, in general, all my potato recipes.
Preparing the potato and spinach casserole is very simple, but above all, it’s a very convenient dish because it can be prepared in advance and heated a few minutes before lunch or dinner. In fact, I recommend preparing it in advance because, with a few hours of rest, the spinach and potato pie settles and compacts slightly, making it easier to serve. Moreover, the flavors mix better with each other, becoming even tastier.
For the preparation, you can use cooked ham, mortadella, or other cold cuts and cheeses you have in the fridge: I often make these casseroles to use up leftover cold cuts and cheeses in my fridge, to avoid food waste. However, if you want a vegetarian potato gateau (or vegetarian potato cake) with the addition, in this case, of spinach in the mixture, you can simply omit the cold cuts: it will still be delicious.
Well, now let’s get to the recipe and see together how to prepare this potato and spinach casserole, but first, I’ll leave you with some recipe links that might interest you.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 474.32 (Kcal)
- Carbohydrates 35.16 (g) of which sugars 3.81 (g)
- Proteins 24.75 (g)
- Fat 26.49 (g) of which saturated 14.06 (g)of which unsaturated 8.65 (g)
- Fibers 4.25 (g)
- Sodium 840.30 (mg)
Indicative values for a portion of 480 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the potato and spinach casserole
- 2.2 lbs potatoes (weighed with the skin)
- 7 oz spinach, frozen
- 3 eggs
- 2.1 oz grated Parmesan cheese (or Pecorino Romano for a stronger flavor)
- 4.2 oz mozzarella (or scamorza)
- 5.3 oz cheeses (such as Galbanino, Asiago, Latteria cheese or what you have available)
- 5.3 oz cooked ham (or mortadella or a mix of cooked ham and mortadella)
- 0.4 cup milk (if needed)
- 0.7 oz extra virgin olive oil (+ as needed to oil the baking dish)
- 1 oz butter
- to taste breadcrumbs
- to taste salt
Tools to prepare the potato and spinach casserole
- Baking dish
- Potato masher
- Pan
- Cutting board
- Knife
- Colander
- Bowl
Steps to prepare the potato and spinach casserole
Let’s see together how to prepare this delicious potato and spinach casserole.
Weigh and wash the potatoes. Boil them with the skin for about 20-25 minutes (cooking time depends on the size of the potatoes, choose them roughly the same size for even cooking). To check if they’re cooked, insert a fork into the center of the potato, and if it feels soft, they’re ready. Drain them and let them cool.
In a separate pot, bring some water to boil and then dip the spinach cubes. Lightly salt the water and cook the spinach for about 10 minutes. Drain them and let them cool in the colander with a weight on top (for example, a small plate) to release as much water as possible.
While the potatoes and spinach are cooling, dice the mozzarella, cheeses, and cold cuts you will use in the potato and spinach casserole.
Take a large bowl, peel the potatoes, and mash them with a potato masher.
Also take the spinach, squeeze them further with your hands, and place them in the bowl. I cut them with kitchen scissors so they distribute better in the mixture.
Add the eggs, mozzarella, cold cuts, cheeses, and grated cheese to the mixture.
Also add a pinch of salt and 2-3 tablespoons of oil to the mixture.
Start mixing all the ingredients with a wooden spoon. If the mixture is too hard, add the milk as per the recipe (about 100 ml, but depending on how much water the potatoes and spinach have absorbed, you may need more or less).
You should have a soft but firm mixture. Remember to adjust the salt.
Take a medium-sized baking dish (or another oven-safe pan), grease it, and pour in the spinach and potato casserole mixture.
Level the surface, sprinkle it with some grated cheese and breadcrumbs, and finish by distributing a few small pieces of butter evenly on the surface: this will make the crust on top very tasty!
Bake in a preheated oven at 400°F for about 25-30 minutes, until the surface is nicely golden and gratinated.
Remove from the oven and let it cool slightly before serving your potato and spinach casserole.
Storage, notes, tips
– It is very important to squeeze the spinach well before adding them to the mixture because if too much water remains, the casserole mixture will remain watery even after baking.
– The potato and spinach casserole can be prepared in advance, but once it returns to room temperature, store it for a maximum of 24 hours in the refrigerator well covered. When it’s time to consume it, just heat it in the oven at 300°F for about 10-15 minutes.
– If you prefer, you can decrease or increase the amount of spinach a little. Always make sure to squeeze them well, especially if you increase the quantity.
FAQ (Questions and Answers)
How do you make a vegetarian potato and spinach gateau?
You just need to follow this recipe, avoiding adding the cold cuts.
Can you make the potato casserole lactose-free?
This recipe requires the use of mozzarella, milk, semi-hard, and hard cheeses. Removing them entirely would alter the taste of the recipe and the final result. To use as little lactose as possible, you can use a plant-based beverage instead of milk (soy or rice milk, for example), mozzarella with 0.01% lactose, naturally lactose-free cheeses (such as Emmental), and a very aged Parmesan (for example, 40 months).
Can I use fresh spinach to prepare the casserole?
Yes, you can also use fresh spinach, but you must still ensure to squeeze them very well before using them.
