Manasta Patan alla Nonna Galasso – Grandma Galasso’s Spinach and Potato Pie

Side dishes can be considered  casseroles too. Case in point, manasta patan,  dialect for spinach and potatoes, was a 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.


  • 1lb spinach, stemmed and washed
  • 1/2 tsp ground nutmeg
  • 2 large all purpose potatoes, peeled and diced
  • 4 tbsp 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


  1. Steam the spinach in a sauté pan with 2 tablespoons 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 tit and transfer it to a medium size bowl. Stir in the nutmeg.
  2. 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.
  3. 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.
  4. Spread the mixture into an oiled pie plate and bake for 35 minutes until bubbly. Serve hot.

This recipe was featured on Season 19 - Episode 1910.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.