SPICED POTATOES AND SPINACH
Steps:
- In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
- Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
SPINACH AND POTATO PIE
This filling dish uses spinach, potato, and ricotta cheese, layered with matzo, to create a delicious vegetarian casserole for Passover, or any time of year! Perfect as the main meatless dish at a Seder.
Provided by SFOLLMER
Categories Side Dish Casseroles Spinach Casserole
Time 1h20m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in the preheated oven, and bake for 45 minutes, or until tender. Turn once or twice. Cool, peel and cut into 1/4 inch slices.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the spinach, green onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a 9 inch square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers, and finish with mozzarella cheese on top.
- Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 28.4 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 161.2 mg, Sugar 1.7 g
ITALIAN POTATOES AND SPINACH
Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.
Provided by Lorac
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
- Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
- While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
- When potatoes are ready, cook spinach according to package directions.
- Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
SFONGO (SPINACH-AND-POTATO PIE)
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course, side dish
Time 1h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Boil the potatoes in their skins until soft. Drain, cool, peel and mash the potatoes with a fork. Add the butter, milk, salt, pepper, eggs and 6 tablespoons of the grated cheese. Beat until well blended.
- Preheat the oven to 400 degrees. Wash and drain the spinach and press dry. Cook over low heat in a covered, nonstick skillet for 1 to 3 minutes. Season with salt and pepper to taste. Add the nutmeg and mix well.
- Use 1 tablespoon of the olive oil to grease a 9-by-12-inch baking dish. Use a spatula to press half the mashed potatoes into the bottom of the dish, layer in the spinach, top with the remaining potatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH-POTATO PATTIES
Provided by Florence Fabricant
Categories appetizer
Time 1h15m
Yield 12 large or 24 small patties
Number Of Ingredients 12
Steps:
- Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.
- Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each. Or use 1/4 cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
- Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams
SPICED SPINACH & POTATO PASTY PIES
Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney
Provided by Barney Desmazery
Categories Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep frying pan that has a lid or in a large saucepan over a medium heat. Cook the cumin seeds in the oil for a few seconds until they start to crackle, then stir in the ginger and garlic, and cook for a minute more. Mix in the curry powder and cook for another minute. Stir through the potatoes until completely coated in the spice mix and cook for 4 mins.
- Pour about 75ml water over the potatoes and season with salt. Put the lid on and cook over a medium-high heat for 6-8 mins, until the potatoes are just cooked and most of the water has been absorbed. Add the spinach, cover the pan and cook for a minute. Remove the lid and cook for another 5 mins until the spinach is completely wilted and there's no liquid in the pan. Turn off the heat and season with the garam masala. Leave to cool. Will keep chilled for up to two days.
- To assemble the pies, mix the egg with the turmeric and a pinch of salt in a bowl and set aside. Roll the pastry out on a lightly floured surface to the thickness of a pound coin and cut out four circles about 12cm wide, arranging them on a baking tray lined with baking parchment. Put a quarter of the potato mixture into the middle of each pastry circle, leaving a border. Re-roll the pastry offcuts, then cut out four more circles, about 8cm wide. Brush the borders of the larger pastry circles with the spiced egg, then drape the smaller circles over the potato filling. Pinch the borders to seal. Brush the pies with more of the spiced egg and scatter over a pinch of cumin seeds. Will keep frozen for up to two months. Defrost fully before baking.
- Heat the oven to 220C/200C fan/gas 7 and bake the pies for 30-35 mins until deep golden. Leave to cool a little, then enjoy warm or leave to cool completely and eat like a pasty with mango chutney or lime pickle. Will keep chilled for two days in an airtight container.
Nutrition Facts : Calories 827 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
BOMBAY POTATO & SPINACH PIES
These spicy filo pies are ideal for a lunch with salad or as part of a buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Side dish, Supper
Time 1h15m
Yield Makes 2 (each serves 4)
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
- Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
- Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
- Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.
Nutrition Facts : Calories 386 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
SPINACH POTATO PIE
When we have brunch with relatives, I like to make this crustless quiche with hash browns and spinach. We think it's a great addition to our menu. -Deanna Phillips, Ferndale, Washington
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Pour into a greased 9-in. pie plate., Bake 40 minutes. Arrange tomatoes over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 624mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
POTATO SPINACH PIE
I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 555mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
SPINACH AND POTATO CASSEROLE W/ FETA CHEESE
Make and share this Spinach and Potato Casserole W/ Feta Cheese recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees Grease a shallow 2-quart casserole dish.
- Squeeze as much as the water as possible from the spinach; set aside.
- Peel and shred the potatoes.
- Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill.
- Transfer half of the potato mixture into the bottom of a greased casserole dish.
- Top with the spinach, then sprinkle the crumbled feta cheese over the spinach.
- Top with the remaining potato mixture.
- Cover, and bake for 30 minutes.
- Remove the casserole from the oven, uncover, and sprinkle with Parmesan cheese, and dot with 2-3 Tbsp butter.
- Bake uncovered for 25-30 minutes longer.
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