Spinach and potatoes recipe 

Ingredients

• Frozen Spinach: 500 g (17.6 oz), thawed and drained
• Potatoes: 500 g (17.6 oz), peeled and sliced
• Olive Oil: 2 tablespoons
• Sunflower Oil: 1 tablespoon
• Butter: 20 g (0.7 oz)
• Red Onion: 1, finely chopped
• Garlic: 1 clove, minced
• Green Onions: 2, chopped
• Water: 150 ml (⅔ cup)
• Milk: 400 ml (1⅔ cups)
• Nutmeg: A pinch
• Chili Pepper: To taste
• Salt and Pepper: To taste
• Flour: 50 g (⅓ cup)
• Grated Mozzarella: 100 g (3.5 oz)

Directions

Prepare the Potatoes:

1. Preheat the oven to 180°C (356°F).
2. Boil the sliced potatoes in salted water for 10 minutes, or until just tender. Drain and set aside.

Cook the Spinach Mixture:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Sauté the red onion, garlic, and green onions until softened, about 3-4 minutes.
3. Add the thawed and drained spinach, stir well, and cook for 5 minutes.
4. Season with nutmeg, chili pepper, salt, and black pepper.

 

Prepare the White Sauce:

1. In a separate pan, heat the sunflower oil over medium heat.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in the water and milk, ensuring no lumps form.
4. Cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and nutmeg.

 

Assemble the Dish:

1. Grease a baking dish with olive oil or butter.
2. Layer half of the sliced potatoes at the bottom of the dish.
3. Spread half of the spinach mixture over the potatoes, followed by half of the white sauce.
4. Repeat with the remaining potatoes, spinach, and white sauce.

Add Cheese and Bake:

1. Sprinkle the grated mozzarella evenly over the top.
2. Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.

Final Browning:

Return the dish to the oven for an additional 15 minutes for a crispy topping.

 

Serve:

Let the bake cool for 5 minutes before serving.