Grandma Gallaso’s Spinach and Potato Pie
Side dishes can be considered casseroles too. Case in point, this dish was served alone as a main course, but as the recipe was passed from generation to generation, it became a side dish to be served with fish, chicken, or meats. Watch Mary Ann Esposito make Grandma Gallaso's Spinach and Potato Pie at CiaoItalia.com!
Cook time: 35 Minutes
Yield: 4-6 servings
- 1 pound spinach, stemmed and washed
- 1/2 teaspoon ground nutmeg
- 2 large all purpose potatoes, peeled anddiced
- 4 tablespoons butter, melted
- Salt to taste
- Grinding black pepper
- 1/2 cup plain yogurt
- 1/2 cup grated Parmigiano Reggiano cheese, or Italian Fontina cut into small bits
- Preheat the oven to 350°F.
- Steam the spinach in a sauté pan with 2tablespoons of water over medium heat until it has wilted; this will take just a minute or two at most. Drain and squeeze the spinach dry. Chop it and transfer it to a medium size bowl. Stir in the nutmeg.
- Place the potatoes in a 1 quart saucepan,cover them with water; add 1 teaspoon of salt and bring the potatoes to a boil;cook them until they are tender. Drain in a colander.
- Transfer the potatoes to a bowl and mash them with a potato masher; do not use a food processor or blender as this will make the potatoes break down and become very pasty and glue-like. Add the butter,and salt and pepper to taste and transfer the mixture to the bowl with the spinach; stir in the yogurt and cheese.
- Spread the mixture into an oiled pie plate and bake for 35 minutes until bubbly. Serve hot.