Tortino di patate e spinaci – potato and spinach pie

It is very easy, and immensely pleasurable, to fall into the spell of the Mediterranean – the vibrant colours, the shimmering sea, the warmth of its people, the gnarled olive trees, the intoxicating sweetness of its figs, the lusciousness of its vegetables… 

When it comes to Italian food then, there is a misconception that it is all olive oil, garlic, basil and tomatoes, so to speak. In fact, at least one third of the Italian peninsula, from the plains of Emilia Romagna up to the Northern Alps, is bathed in butter and lard and cooks much of its food, at least traditionally,  “in bianco” – that is to say, without tomatoes.
This homely supper dish, which emanates from the Emilia Romagna repertoire, makes the point.

It is a tortino, meaning a “little pie”, sometimes also called sformato, literally “unmoulded”: a crustless, generally vegetarian baked dish. Here a buttery and cheesy mash is enlivened with a hefty quantity of blanched spinach and topped with a béchamel sauce. Inside, there are soft-boiled eggs that, with a little trick, stay runny to the end. It is a rich dish, but pleasantly so. 
It is Easter Monday as I write this and here in London it is cold (in fact, it even snowed briefly). This makes an ideal supper for these transitional days, remnants of winter, heading to the longed-for spring.

Tortino di patate e spinaci – potato and spinach pie

4 generous portions, a piatto unico, a one-dish meal 
1 baking dish, 20 cm x 20 cm, buttered and coated with dry breadcrumbs

500-600 g spinach, net weight
1 kg floury potatoes, peeled and halved
75 g butter
nutmeg
50 g (approximately) grated parmigiano, plus extra to finish the dish
350 ml milk
100 g gruyere or fontina or any melting cheese, cubed small
15 g plain flour
4 eggs at room temperature

Gently drop the eggs in boiling water and cook for 4 minutes, then cool them completely under running water. Tap them lightly with a teaspoon all over (just enough to crack the shell) and leave them in cold water for ten minutes – the water will seep into the cracks and this will make peeling easier. Peel them carefully (they are fragile), place them on a plate lined with some parchment paper and freeze them for one hour.

Meanwhile, steam the spinach, refresh under cold water, drain and squeeze dry. Chop coarsely.

Steam the potatoes, pass them through a potato ricer while still hot. Add 50 g butter, the 50 g of parmigiano, salt, pepper, nutmeg to taste and 100 ml milk. Whisk into a mash.

Add the spinach and the cubed cheese and mix well.

Transfer into the baking dish, creating four nests that will then host the eggs.

Pre-heat the oven to 220 C.

Make a béchamel with the flour, the remaining 25 g butter and the remaining 250 ml milk. Add the usual flavourings if you have them: a bay leaf, a little thyme, nutmeg (go easy on it), a shallot with a fragment of clove stuck into it.

Place the eggs in the nests. Cover the pie with the béchamel sauce, making sure to coat the eggs well. 

Shower with extra parmigiano and bake in the upper part of the oven for about 20 minutes or until light golden 

Rest for 10 minutes at least before tucking in – volcanic temperatures inside, beware.

For other sformati: check

Sformato di piselli (unfolded pea pudding)
Sformato autunnale di tre verdure (layered autumn three vegetable terrine from Piemonte)

9 thoughts on “Tortino di patate e spinaci – potato and spinach pie

  1. I’m so happy I found you 🙂 living in lockdown in Australia at the moment . Missing my family in London so much . Love everything Italian , I married One 🙂

    Like

    1. ciao H… thanks for the kind words… yes,, scary news from Australia…here things are …difficult to day.. numbers are rising, but amongst non vaccinated people, mainly
      … on italian food: plenty here to read about. I am having problems with wordpress at the mo and the site might look a little weird…will publish something soon actually. ciao, stefano

      Like

  2. As you can tell, I am behind in my commenting – so sorry! This sformato looks amazing – and it is really lovely to see dishes from the northern region. Mark and I will try this soon, I promise!

    Like

  3. This is so appealing to me. I love tomatoes – fresh, canned, cooked, you name it. But there’s nothing quite like a white sauce. And then eggs?!! Love it.

    Like

  4. In the dim distant past I remember making ‘sformato’ with no current recipe in hand – thank you ! Altho’ not a huge potato eater this looks and reads delicious and will make a moreish visit to my beloved Northern Italy away from my usual SE Asian diet . . . 🙂 !!

    Like

  5. That looks delicious. I’ve cooked sliced potatoes in allioli a few times with great results – your recipe makes me want to add spinach to them.

    Like

I would like to hear from you

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.