Baked Spinach & Parmesan Potato Pie

This Baked Spinach & Parmesan Potato Pie transforms humble mashed potatoes into an elegant, savory casserole. Creamy potatoes infused with golden sautéed onions, garlic, and tender spinach are enriched with Parmesan and bound by an egg, then topped with mozzarella and cherry tomatoes. A light breadcrumb crust adds a subtle crunch, creating a dish that’s comforting yet refined. Perfect for brunch, lunch, or dinner, this pie bridges rustic homestyle cooking and sophisticated presentation, delighting both family and guests.

Cooking Time

• Preparation: 20 minutes (peeling, chopping, sautéing)

• Potato cooking & mashing: 25 minutes

• Filling assembly: 10 minutes

• Baking: 30 minutes

• Total: Approximately 1 hour 25 minutes

Ingredients

• 3 medium potatoes (about 600 g), peeled and cubed

• Water, for boiling

• Salt, to taste, divided

• Freshly ground black pepper, to taste, divided

• 1 tbsp olive oil

• 2 Tbsp unsalted butter, divided

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 100 g fresh spinach, roughly chopped

• 1 large egg

• 100 g Parmesan cheese, finely grated, divided

• 2 Tbsp breadcrumbs

• 6–7 cherry tomatoes, halved

• 5–6 small mozzarella balls (bocconcini)

• Oil, for greasing the baking dish

Step-by-Step Cooking Directions

1. Boil and Mash Potatoes
   Place potato cubes in a pot. Cover with cold water, season with 1 tsp salt, and bring to a boil. Cook 15–20 minutes until tender. Drain thoroughly and return to pot. Mash with 1 Tbsp butter, seasoning with salt and pepper.

2. Sauté Onion & Garlic
   In a skillet over medium heat, warm olive oil and remaining 1 Tbsp butter. Add onion and sauté until golden, about 5 minutes. Stir in garlic and cook 1–2 minutes until fragrant—avoid browning.

3. Wilt Spinach
   Add chopped spinach to the skillet. Season lightly with salt and pepper. Sauté 2–3 minutes until just wilted. Remove from heat.

4. Combine Filling
   In a large bowl, stir mashed potatoes, sautéed onion–garlic–spinach mixture, egg, and half the Parmesan (50 g). Mix until fully incorporated.

5. Prepare Baking Dish
   Preheat oven to 180 °C (350 °F). Grease a 20 cm (8″) round or square baking dish with oil. Sprinkle breadcrumbs evenly on the bottom.

6. Assemble Potato Pie
   Spoon the potato filling into the dish, smoothing the top. Nestle cherry tomato halves and mozzarella balls lightly into the surface. Sprinkle remaining Parmesan over all.

7. Bake
   Bake 30 minutes until the top is golden and cheese is melted. A knife inserted in center should come out clean.

8. Rest & Serve
   Allow to rest 5 minutes before slicing. Garnish with chopped cilantro or parsley if desired. Serve warm.

Nutritional Information (per serving; makes 6 servings)

• Calories: 360 kcal

• Protein: 12 g

• Carbohydrates: 32 g

• Dietary Fiber: 4 g

• Sugars: 3 g

• Total Fat: 20 g

• Saturated Fat: 10 g

• Sodium: 420 mg

The Origins and Popularity of the Recipe

Potato pies and gratins date back to European peasant cuisines, where starchy tubers were layered with dairy to feed families economically. The addition of spinach and cheese elevates this tradition with a nod to Italian and French flavors. In recent years, social media has popularized modern takes—combining simple ingredients into visually striking bakes—making this dish a staple at potlucks and brunch spreads worldwide.

Reasons Why You’ll Love the Recipe

• Comforting yet fresh: Creamy potatoes balanced by bright spinach and tomatoes.

• One-dish convenience: Easy assembly, minimal cleanup.

• Versatile: Serves as main, side, or vegetarian entrée.

• Make-ahead friendly: Assemble in advance and bake before serving.

• Family-friendly: Mild flavors appeal to all ages.

Health Benefits

Potatoes are rich in potassium and vitamin C, while spinach provides iron, fiber, and antioxidants like lutein. Garlic and onion offer immune-supportive compounds. Parmesan and mozzarella contribute calcium and protein. By controlling butter and cheese amounts, this dish balances indulgence with nutrition.

Serving Suggestions

• Light Salad: Mixed greens with lemon vinaigrette contrast richness.

• Roasted Veggies: Roasted broccoli or cauliflower add textural variety.

• Protein Add-On: Grilled chicken or pan-seared fish complements the pie.

• Brunch Board: Serve slices alongside cured meats and fruit.

Common Mistakes to Avoid

• Watery Filling: Drain potatoes and spinach well to prevent sogginess.

• Under-seasoning: Taste mashed potatoes and adjust salt before baking.

• Cheese Clumping: Evenly distribute cheese to ensure uniform melt.

• Overbaking: Remove once golden; extended baking can dry it out.

Pairing Recommendations

• Wines: A crisp Chardonnay or Pinot Grigio cuts through creaminess.

• Beers: A light pilsner or wheat beer refreshes the palate.

• Non-Alcoholic: Sparkling water with cucumber or iced tea.

Cooking Tips

• Uniform Potatoes: Cut cubes evenly for consistent boiling.

• Breadcrumb Crunch: Toss crumbs with a little oil before sprinkling for extra crisp.

• Herb Variation: Fold in fresh thyme or rosemary into the potato mix.

• Vegan Option: Replace butter and dairy with plant-based margarine, non-dairy cream, and vegan cheese.

Similar Recipes to Try

• Classic Potato Gratin

• Spinach & Ricotta Stuffed Shells

• Sweet Potato & Kale Casserole

• Zucchini & Potato Latkes

• Mushroom & Leek Shepherd’s Pie

Variations to Try

• Bacon & Cheddar: Stir in crispy bacon bits and cheddar cheese.

• Spicy Kick: Add chili flakes or chopped jalapeños to the potato mix.

• Herbed Goat Cheese: Swirl in goat cheese and fresh dill.

• Mushroom Medley: Sauté assorted mushrooms with the spinach.

• Layered Bake: Alternate potato and vegetable layers for a colorful strata.

Ingredient Spotlight

Parmesan Cheese: Its savory umami and nutty richness deepen the flavor of the potato filling and create a crisp, golden crust when baked.

Conclusion

The Baked Spinach & Parmesan Potato Pie is a testament to how simple ingredients can yield extraordinary results. Its creamy potato foundation, vibrant vegetables, and cheesy finish make it a versatile crowd-pleaser for any occasion. Embrace its ease and elegance—whether for weeknight family dinners or special brunch gatherings, this dish will never disappoint.

FAQ

1. Can I use frozen spinach?
   Yes—thaw, squeeze out excess water, and sauté as with fresh.

2. How far ahead can I assemble?
   Build the pie up to 6 hours ahead, covered in the fridge; bake when ready.

3. Is this gluten-free?
   Omit breadcrumbs or use gluten-free breadcrumbs.

4. What if I don’t have cherry tomatoes?
   Use diced regular tomatoes or sun-dried tomatoes for more intensity.

5. Can I make smaller individual servings?
   Divide into ramekins and bake 20–25 minutes at 180 °C.

6. How do I prevent the top from burning?
   Tent loosely with foil if browning too quickly.

7. What potatoes work best?
   Yukon Gold for creaminess; Russets for fluffiness.

8. Can I add herbs to the topping?
   Yes—sprinkle chopped parsley, chives, or basil after baking.

9. How to reheat leftovers?
   Warm in a 180 °C oven for 10 minutes or microwave individual portions.

10. Can I freeze it?
    Freeze unbaked (cover with plastic and foil) up to 1 month; bake from frozen, adding 10 minutes.