Lost on a winding Italian backstreet, the aroma of baking goodness practically pulled me by the nose. Following my senses, I stumbled upon a tiny trattoria tucked away from the tourist crowds. The sight that greeted me was pure magic: Nonna Maria, a woman whose smile could light up a room, was lovingly arranging golden brown parcels on a tray. Intrigued, I ordered one, and with the first bite, I was transported. A symphony of creamy potato, earthy spinach, and melty cheese danced on my tongue. It was pure heaven! Determined to recreate this magic back home, I snagged the recipe from Nonna with a mix of broken Italian and enthusiastic gesturing. Thankfully, it turned out to be incredibly simple! So ditch the travel brochure and get ready to bring a taste of Italy straight to your kitchen with these amazing potato pies.
Italian Potato Pie Recipe
These delectable baked potato pies filled with spinach and cheese are a revelation! They’re perfect for lunch or dinner, and the best part? They’re incredibly easy and budget-friendly to make. This recipe is a crowd-pleaser, guaranteed to leave everyone wanting more. Plus, it’s vegetarian-friendly, making it inclusive for all your friends and family.
Here’s why I love this recipe:
- Simple and Quick: With minimal prep and cooking time, this recipe is perfect for busy weeknights.
- Budget-Friendly: All the ingredients are readily available and affordable, making it an economical choice.
- Delicious and Versatile: The combination of creamy potato, savory spinach, and melty cheese is simply divine. You can even customize it with different cheeses or add a touch of nutmeg for extra flavor.
- Vegetarian-Friendly: This recipe caters to vegetarians while still offering a hearty and satisfying meal.
Now that you’re convinced, let’s get baking!
Ingredients
- 2 lbs (900 g) potatoes
- 1 onion
- 1 clove garlic
- 1 egg
- 1 lb (500 g) spinach
- 2 oz (50 g) parmesan cheese
- 2 oz (50 g) breadcrumbs
- 4 oz (100 g) scamorza cheese (or any string cheese)
- Salt and pepper to taste
- Fresh parsley (chopped)
- Olive oil
Instructions
- Prep the Potatoes: Wash and peel the potatoes. Cut them into medium cubes and place them in a pot with salted water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (around 15-20 minutes). Drain the water and set them aside to cool slightly.
- Sauté the Aromatics: While the potatoes cook, heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened and translucent (about 3 minutes). Then, add the minced garlic and cook for an additional minute, allowing the flavors to release.
- Cook the Spinach: Add the spinach to the pan with the onions and garlic. Season with salt and cover the pan. Cook for 5-7 minutes, stirring occasionally, until the spinach is wilted and most of the moisture has evaporated.
- Combine the Filling: In a large bowl, combine the cooked and cooled potatoes, sauteed spinach mixture, parmesan cheese, egg, chopped parsley, salt, and pepper to taste.
- Form the Pies: Add the breadcrumbs to a shallow dish. Lightly oil your hands and take a portion of the potato mixture. Roll it into a ball, then gently flatten it into a patty shape. Dredge each patty in the breadcrumbs to coat evenly.
- Bake the Pies: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Drizzle the prepared potato patties with olive oil and place them on the baking sheet. Bake for 20-22 minutes, or until golden brown and crispy on the outside and heated through on the inside.
- Cheese Time! In the last 2-3 minutes of baking, crumble or shred the scamorza cheese (or your chosen string cheese) on top of each potato pie. This adds a delicious gooey layer of cheesy goodness.
- Serve and Enjoy! Let the potato pies cool slightly before serving. Enjoy them warm on their own or with a side salad and your favorite dipping sauce.
