This Spinach and Potato Cake is a hearty and flavorful dish that combines creamy mashed potatoes with sautéed spinach, aromatic garlic, and a hint of nutmeg. Topped with Parmigiano Reggiano and mozzarella, this savory cake is cooked to perfection, offering a crispy golden crust and a creamy, cheesy interior. It’s the perfect side dish or light meal, packed with flavor and texture, and sure to impress anyone at the table.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6 servings
Cuisine
This dish is inspired by classic Mediterranean flavors, with potatoes and spinach coming together in a simple yet satisfying cake. The Parmigiano Reggiano and mozzarella bring a rich, cheesy finish to the dish, making it perfect for any meal.
Full List of Ingredients
- 1 kg potatoes
- Salt, to taste
- 300g (10.5 oz) chopped spinach
- Olive oil, for cooking
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- 2 eggs
- 1 tsp nutmeg powder
- 100g (3.5 oz) grated Parmigiano Reggiano
- 100g (3.5 oz) breadcrumbs
- 30 cm metal pan, lined with baking paper
- 100g (3.5 oz) grated mozzarella
Step-by-Step Cooking Directions
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Cook the Potatoes:
Peel and chop the potatoes into even-sized chunks. Place them in a large pot of salted water and cook until tender, about 15-20 minutes. Once the potatoes are cooked, drain them well and mash until smooth. Set aside. -
Prepare the Spinach:
In a large pan, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the pan and cook, stirring occasionally, until the spinach is wilted and any excess moisture evaporates. Season with salt and pepper to taste. -
Combine the Ingredients:
In a large bowl, combine the mashed potatoes with the sautéed spinach mixture. Add the eggs, salt, pepper, nutmeg powder, Parmigiano Reggiano, and breadcrumbs. Mix everything together until well combined. The mixture should be firm enough to hold its shape. -
Assemble the Cake:
Preheat a 30 cm metal pan and line it with baking paper. Transfer the potato and spinach mixture into the pan, pressing it down evenly to form a smooth layer. -
Add Mozzarella:
Sprinkle the grated mozzarella evenly over the top of the potato mixture, pressing it slightly into the surface. -
Cook the Cake:
Cover the pan and cook over low heat for 15 minutes, allowing the bottom to become golden and crispy. After 15 minutes, carefully turn the cake over and cook for another 15 minutes on the other side, covered, until the cake is fully set and golden brown on both sides. -
Serve:
Once the cake is cooked through and crispy on both sides, remove it from the pan and let it cool slightly. Slice and serve warm, garnished with fresh herbs if desired.
Nutritional Information (per serving)
- Calories: 300 kcal
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: 400 mg
- Cholesterol: 100 mg
- Vitamin A: 15%
- Calcium: 15%
- Iron: 10%
The Origins and Popularity of the Recipe
Potatoes and spinach have long been paired together in Mediterranean and European cuisines. This Spinach and Potato Cake takes inspiration from savory vegetable cakes that are often served as a side dish or light meal. The use of eggs and cheese adds richness, making it a satisfying dish that can be enjoyed warm or cold, perfect for any time of day.
Reasons Why You’ll Love the Recipe
- Easy to Make: This recipe is straightforward, with simple ingredients and an easy cooking process.
- Comforting and Hearty: The creamy mashed potatoes combined with the sautéed spinach create a filling, comforting dish.
- Cheesy Delight: The addition of mozzarella and Parmigiano Reggiano makes this dish incredibly cheesy and flavorful.
- Versatile: This cake can be served as a side dish, lunch, or even as a vegetarian main course. It pairs well with a variety of sauces and sides.
Health Benefits
- Potatoes: Potatoes are a great source of vitamins, including vitamin C and B6, as well as potassium, which supports heart health.
- Spinach: Spinach is rich in iron, calcium, and vitamins A and K, making it great for bone health, blood circulation, and immunity.
- Eggs: Eggs provide high-quality protein and essential vitamins, like B12 and vitamin D, which are important for overall health.
- Cheese: Parmigiano Reggiano is a great source of calcium, while mozzarella adds protein and healthy fats to the dish.
Serving Suggestions
- With a Fresh Salad: Serve the Spinach and Potato Cake with a side of mixed greens or a light tomato salad to add freshness to the meal.
- With Tomato Sauce: A drizzle of homemade tomato sauce or a dollop of Greek yogurt complements the richness of the cake.
- As a Snack: Serve it sliced as a snack, ideal for picnics or lunchboxes.
Cooking Tips
- Ensure Even Cooking: When turning the cake over, do so gently to avoid breaking it. You can use a plate to help flip it if necessary.
- Adjust the Texture: If you prefer a firmer texture, you can add more breadcrumbs, or if you like it creamier, reduce the amount of breadcrumbs.
- Customize the Veggies: Add other vegetables like mushrooms, zucchini, or leeks to the filling for additional flavor and nutrients.
Variations to Try
- Cheese Variations: Use different cheeses, such as cheddar, gouda, or feta, for a unique twist on the flavor profile.
- Add Meat: You can add cooked ground meat or sausage to the filling for a heartier dish.
- Vegan Version: Use vegan cheese and substitute eggs with flax eggs or a chia egg to make the dish plant-based.
Conclusion
This Spinach and Potato Cake is a flavorful, satisfying dish that combines wholesome ingredients with delicious results. Whether you’re looking for a comforting side or a light meal, this cake is sure to hit the spot. It’s a great way to enjoy the goodness of potatoes and spinach in a cheesy, crispy form.
10 Comprehensive FAQ Section
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Can I make this cake ahead of time?
Yes, you can prepare the cake ahead of time and refrigerate it for up to 2 days. Reheat it in the oven or a skillet before serving. -
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Be sure to thaw it and squeeze out any excess water before using it. -
Can I bake this cake instead of cooking it on the stovetop?
Yes, you can bake the cake at 180°C (350°F) for 25-30 minutes. Add a few extra minutes if you want a crispier top. -
Can I use a different type of cheese?
Yes, you can use other cheeses such as cheddar, feta, or goat cheese for different flavors. -
Can I make this cake without breadcrumbs?
Yes, you can omit the breadcrumbs or substitute them with gluten-free breadcrumbs if needed. -
How do I know when the cake is done?
The cake is done when it is golden brown on both sides, and the eggs are fully cooked through. A fork or knife should come out clean when inserted. -
Can I freeze this cake?
Yes, you can freeze the cooked cake. Let it cool completely, then wrap it tightly and store in the freezer for up to 2 months. Reheat it in the oven or microwave. -
Can I add other vegetables?
Yes, feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the filling for added flavor. -
What can I serve this with?
This cake pairs well with a fresh salad, a side of roasted vegetables, or a drizzle of tomato sauce. -
Can I make this dish without eggs?
Yes, you can substitute the eggs with a vegan egg replacer or use a mixture of flaxseeds and water to bind the ingredients together.
Enjoy your Spinach and Potato Cake!