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Grandma Gallaso's Spinach and Potato Pie

Manasta Patan

Mary Ann Esposito

Side dishes can be considered casseroles too. Case in point,Manasta Patan, dialect for spinach and potatoes, was constantly prepared by my maternal grandmother. It was served alone as a main course, but as the recipe was passed from generation to generation, it became a side dish to be served with fish, chicken, or meats. Even now, years later, I am still tweaking this recipe, adding plain Greek yogurt to give it added richness and taste.

Serves 4-6

Ingredients

1 pound spinach, stemmed and washed
1/2 teaspoon ground nutmeg
2 large all purpose potatoes, peeled anddiced
4 tablespoons butter, melted
Salt to taste
Grinding black pepper
1/2 cup plain yogurt
1/2 cup grated Parmigiano Reggiano cheese, or Italian Fontina cut into small bits

Directions

Preheat the oven to 350°F.

Steam the spinach in a sauté pan with 2tablespoons of water over medium heat until it has wilted; this will take just a minute or two at most. Drain and squeeze the spinach dry. Chop it and transfer it to a medium size bowl. Stir in the nutmeg.

Place the potatoes in a 1 quart saucepan,cover them with water; add 1 teaspoon of salt and bring the potatoes to a boil;cook them until they are tender. Drain in a colander.

Transfer the potatoes to a bowl and mash them with a potato masher; do not use a food processor or blender as this will make the potatoes break down and become very pasty and glue-like. Add the butter,and salt and pepper to taste and transfer the mixture to the bowl with the spinach; stir in the yogurt and cheese.

Spread the mixture into an oiled pie plate and bake for 35 minutes until bubbly. Serve hot.

This recipe is featured on show 1910 - PotatoCasseroles.

item recipe is featured in Episode 1910 of Season 19.

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Comments

Fran

January 4, 2011 at 8:20pm | Permalink

can't wait to try this on the weekend looks delicious

Kay

February 11, 2011 at 2:35pm | Permalink

Just watched this episode and can't wait to make, but you used a potato ricer and I'm guessing not too make young cooks have or know what that is. Enjoy your show alot!!

Robin

February 12, 2011 at 3:04am | Permalink

Looks good.... Will try today

John

February 12, 2011 at 10:22am | Permalink

Looks very interesting. will try with fontina. and as mentioned on tv with pipe rosettes and bake to serve as side dish.

Tom

February 22, 2011 at 3:50pm | Permalink

I Made this recipe over the weekend. I added some crumbled bacon bits leftover from breakfast and equal parts yogurt and sour cream. It was DELICIOUS!!! Thank you, Mary Ann.

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Fran

January 4, 2011 at 8:20pm | Permalink

can't wait to try this on the weekend looks delicious
Kay

February 11, 2011 at 2:35pm | Permalink

Just watched this episode and can't wait to make, but you used a potato ricer and I'm guessing not too make young cooks have or know what that is. Enjoy your show alot!!
Robin

February 12, 2011 at 3:04am | Permalink

Looks good.... Will try today
John

February 12, 2011 at 10:22am | Permalink

Looks very interesting. will try with fontina. and as mentioned on tv with pipe rosettes and bake to serve as side dish.
Tom

February 22, 2011 at 3:50pm | Permalink

I Made this recipe over the weekend. I added some crumbled bacon bits leftover from breakfast and equal parts yogurt and sour cream. It was DELICIOUS!!! Thank you, Mary Ann.