Serves: 8
Total Calories: 149
1 Scrub the potatoes with a brush under cold running water. Peel the potatoes and place them in a medium pot with cold water to cover. Add salt and cover the pot. Bring to a boil and cook about 20 minutes, or until the potatoes are tender.
2 In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring often, until the onion is tender and golden.
3 Place the spinach in a large pot with the 1/2 cup of water and salt to taste. Cover and cook until tender, about 5 minutes. Drain well and squeeze out the excess liquid. Chop the spinach on a board.
4 Add the spinach to the skillet and stir it together with the onion.
5 When the potatoes are tender, drain them and mash them until smooth. Stir in the remaining 2 tablespoons of butter and the milk. Add 3/4 cup of the cheese and mix well. Season to taste with salt and pepper.
6 Place a rack in the center of the oven. Preheat the oven to 375°F.
7 Generously butter a 9-inch baking dish. Spread half the potatoes in the dish. Make a second layer of all of the spinach. Top with the remaining potatoes. Sprinkle with the remaining 1/4 cup of cheese and the bread crumbs.
8 Bake 45 to 50 minutes or until the top is golden. Let rest 15 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Potato and Spinach Torte recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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