Grandma Gallaso’s Spinach and Potato Pie

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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

Course:
Cuisine:
Occasion:

Ingredients

  • 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

Directions

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the mixture into an oiled pie plate and bake for 35 minutes until bubbly. Serve hot.