We start this delicious recipe by carefully cleaning and washing the spinach leaves. It is essential to rinse them in multiple waters to remove any impurities. Once the spinach is clean, we bring water to a boil, adding a generous tablespoon of salt. When the water reaches boiling point, we introduce the spinach leaves, cover the pot with a lid, and immediately turn off the heat. We let the spinach infuse for 3 to 5 minutes, so it retains its vibrant green color and becomes slightly crunchy. Once removed from the pot, we rinse it under a stream of cold water, then drain it well and finely mash it.
Next, we turn our attention to cooking the spinach. We sauté it in heated butter, stirring continuously for a few minutes until all the water evaporates and the spinach takes on a pleasant texture. After it cools, we add grated cheese, mixing well to achieve a uniform composition.
In parallel, we take care of the potatoes. We boil the potatoes with their skins in a pot of salted water for about 20 minutes until they become tender. After boiling, we drain them and peel off the skins, then mash them as for a puree. We add salt, pepper, and some ground nutmeg to taste, along with enough warm milk to achieve a thicker composition. It is important that the puree is homogeneous and has a fine texture, without lumps.
After we have prepared both the potato puree and the spinach mixture, we start forming the roll. We spread the puree on a baking paper in the shape of a rectangle, about 1 cm thick. Then, we add the spinach mixture over the puree, spreading it evenly. Using the baking paper, we carefully roll everything into a log, being careful not to crush the mixture.
Once we have a nice log, we carefully cut it into slices the thickness of a finger. These delicious pieces are then dipped, one by one, in flour, lightly beaten eggs, and breadcrumbs. This process will help create a crispy and golden crust during frying. In a pan, we heat the oil and fry each piece on both sides over medium heat until they become browned and appetizing. After removing them, we place them on absorbent paper to eliminate excess oil. These rolls are perfect as an appetizer or as a side dish, and the combination of spinach and potatoes will surely surprise any gourmet!
Next, we turn our attention to cooking the spinach. We sauté it in heated butter, stirring continuously for a few minutes until all the water evaporates and the spinach takes on a pleasant texture. After it cools, we add grated cheese, mixing well to achieve a uniform composition.
In parallel, we take care of the potatoes. We boil the potatoes with their skins in a pot of salted water for about 20 minutes until they become tender. After boiling, we drain them and peel off the skins, then mash them as for a puree. We add salt, pepper, and some ground nutmeg to taste, along with enough warm milk to achieve a thicker composition. It is important that the puree is homogeneous and has a fine texture, without lumps.
After we have prepared both the potato puree and the spinach mixture, we start forming the roll. We spread the puree on a baking paper in the shape of a rectangle, about 1 cm thick. Then, we add the spinach mixture over the puree, spreading it evenly. Using the baking paper, we carefully roll everything into a log, being careful not to crush the mixture.
Once we have a nice log, we carefully cut it into slices the thickness of a finger. These delicious pieces are then dipped, one by one, in flour, lightly beaten eggs, and breadcrumbs. This process will help create a crispy and golden crust during frying. In a pan, we heat the oil and fry each piece on both sides over medium heat until they become browned and appetizing. After removing them, we place them on absorbent paper to eliminate excess oil. These rolls are perfect as an appetizer or as a side dish, and the combination of spinach and potatoes will surely surprise any gourmet!
Ingredients
120 g boiled spinach, 20 g butter, 2-3 tablespoons grated cheese, 450 g potatoes, 1/2 cup warm milk, 2-3 cloves of garlic, crushed, salt, pepper, nutmeg powder, 2 eggs, flour, breadcrumbs, oil for frying, grated parmesan.