Potato and spinach pies with a heart-spinach

Potato and spinach pies with a heart-spinach

Would you like to prepare with us a delicious potato pie, creamy inside and crispy outside? Maybe even a heart of string cheese inside… 


500 gr of esplanade
350 grams of potatoes
1 egg
evo oil
poppy seeds
flour or breadcrumbs for moulds


Boil the potatoes in plenty of salted water. Remove the peel and mash with the potato masher condendole with a drizzle of oil, salt, pepper and nutmeg.

Also boil the spinach, chop with the knife coarsely and add to the potato mixture.

Mix well, season to taste with salt and pepper and add the beaten egg.

Dice the cheese, grease and flour the molds and then fill them with half of the mixture.

Make each mold with a few cheese cubes, add more dough of potatoes and spinach and compact well. Bake at 180 a.s. for about 20 minutes, until golden brown.

Serve with poppy seeds and a drizzle of raw oil.