Sfongo (spinach - and-potato pie)

Ingredients

Quantity		Ingredient
2½	pounds	Potatoes
3	tablespoons	Butter
½	cup	Milk
		Salt and pepper, to taste
2		Eggs, lightly beaten
1	cup	Parmesan cheese, grated
1½	pounds	Spinach
½	teaspoon	Nutmeg
2	tablespoons	Olive oil

Directions

1. 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.

2. 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.

3. Use 1 tablespoon of the olive oil to grease a 9½ 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 remaiing p9otatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.

Recipe by: Claudia Roden in NYTimes 3/30/97 Posted to MC-Recipe Digest V1 #562 by Jane Rosenberg-Coombs <jfcoombs@...> on Apr 12, 1997

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