Secondi Piatti: Meat, Fish, Eggs, Cheese Starters

Mini Potato and Spinach Pies

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

Method

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.

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