Sfongo (Spinach-and-potato pie) – a delicious recipe with potatoes, butter, milk, Salt, eggs, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil the potatoes in their skins until soft.
2
Drain, cool, peel and mash the potatoes with a fork.
3
Add the butter, milk, salt, pepper, eggs and 6 tablespoons of the grated cheese.
4
Beat until well blended.
5
Preheat the oven to 400 degrees.
6
Wash and drain the spinach and press dry.
7
Cook over low heat in a covered, nonstick skillet for 1 to 3 minutes.
8
Season with salt and pepper to taste.
9
Add the nutmeg and mix well.
10
Use 1 tablespoon of the olive oil to grease a 9-by-12-inch baking dish.
11
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.
597
kcal
Calories
29
g
Fat
58
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 pounds potatoes, 3 tablespoons butter, 1/2 cup milk, Salt and pepper to taste, and more.
Yes, Sfongo (Spinach-and-potato pie) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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