Mini potato and spinach pies with a touch of Parmigiano cheese, fluffy and perfect as a main course or as a starter.
We used fresh spinach but frozen spinach works perfect too.
Makes 6 pies, Preparation 10 mins, Cooking 15 to 20 mins.
- 500g fresh spinach or 400g frozen spinach
- 3 medium sized potatoes
- 2 free-range eggs
- 1 onion or 1 shallot
- Grated Parmigiano cheese, 1 heaped tablespoon +a sprinkle
- salt, pepper, to taste
- EVOO – Extra Virgin Olive Oil, to taste
- a knob of unsalted butter for the moulds
- breadcrumbs, to taste
Wash and cut the spinach into small pieces.
Cut the potatoes into quarters and boil them in plenty of unsalted water.
Chop the onion or shallot, brown in a pan with 2 tablespoons of Evoo, add the spinach, cover with a lid for about ten minutes, let it cool down.
Drain the potatoes, mash them in a potato masher, put the puree in a bowl and leave to cool. Alternatively, mash them with a fork, having previously peeled them.
Add the eggs, a teaspoon of salt and a pinch of black pepper to the bowl with the potatoes and mix, then add both spinach and onion, a tablespoon of grated Parmesan and mix again.
Preheat the oven to 180°/ F 350 / Gas 4.
Grease and sprinkle breadcrumbs into single-serving moulds or muffin moulds, fill with the potato and spinach mixture.
Bake in static oven 15 to 20 mins, wait a few minutes before removing them from the moulds, a sprinkle of grated Parmigiano and serve.