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Italian potato cake with spinach

This Italian potato cake (gateau di patate) is simple yet original and tasty dish thanks to the addition of spinach that gives it not only a beautiful green color but also a rich and inviting flavor.

Italian potato cake with spinach
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Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Category: second course, main course

Cuisine: traditional Italian, vegetarian

Servings: 1 round 30 cm wide potato cake

Italian potato cake with spinach

Traditional Italian oven baked potato cake with spinach.

Ingredients

  • 580 g drained spinac
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 garlic clove
  • 4 eggs
  • 1.5 kg potato
  • 80 g (or more) grated pecorino cheese
  • breadcrumbs
  • 3 tbsp grated Parmesan cheese
  • olive oil
  • Read all the instructions below.

Notes

10 minutes waiting time.

https://foodohfood.it/en/second-course/potato-cakes/861-italian-potato-cake-with-spinach

Instructions: Italian potato cake with spinach

Peel your potatoes and boil them in salted water. Drain and pass through the potato masher. Add a pinch of salt and pepper and grated pecorino cheese. Mix well, taste and adjust with more salt and pepper if necessary.

In a non-stick pan cook drained spinach together with a clove of garlic, a tablespoon of olive oil and salt and pepper, stirring often for about 8 -10 minutes until they become fragrant and tasty. Turn off the heat and let cool down for 10 minutes.

Put spinach and eggs in a blender jug. Blend everything until it becomes perfectly smooth.

Mix together mashed potatoes with blended spinach. Grease a 30 cm round baking dish with some oil and sprinkle with breadcrumbs. Pour the potato mixture into the pan and spread it evenly.

Create any design on the top then sprinkle with more breadcrumbs and grated Parmesan cheese. Add a drizle of olive oil and bake in the preheated static oven at 180 °C for about 50 minutes – 1 hour. Remove from the oven and let it cool slightly before serving.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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