Cheesy Potato And Spinach Roll
I came across this recipe on YouTube from one of my favorite Italian cooking channels - Caro Diario (dear diary). I knew I had to make it, and share it after watching the video. Something that doesn’t often happen even if I have best intentions. That’s how you know this one is special :) It’s the perfect type of meal for me. It combines hearty potatoes with healthy spinach and rich and delicious melted cheese….yum! It’s fun to make and the final results are picture worthy. And it’s vegetarian, gluten free and definitely a family favorite.
The original recipe is in Italian and I will link the video below if you have a desire to watch it. I have altered the recipe slightly from the original :)
The recipe
Cheesy potato and spinach roll - ROTOLO DI PATATE, SPINACI E FORMAGGIO
The ingredients
1 1/2 Lbs Potatoes
8 oz Frozen Spinach
Olive Oil
2 Cloves of garlic crushed
Salt
2 eggs
1/4 cup all-purpose flour (she uses potato - use this for gluten free or another gluten free flour)
2 oz finely grated pecorino cheese (she uses parmigiano reggiano)
4 - 5 oz thinly sliced cheese (I used monterey jack - pre-sliced cheese would be ideal here)
1 Tbsp almond meal (gluten free) or breadcrumbs
Cook to potatoes with the skins on. If you have a vegetable steaming basket that is best so as to keep the potatoes from getting waterlogged. You could also bake them or microwave them. Let cool and peel.
Heat the olive oil over med heat and then saute the crushed garlic for 1 min, making sure not to burn.
Add in the frozen spinach and continue to saute. Add a good pinch of salt and saute until heated through, remove from heat and set aside.
Mash the peeled potatoes in a large bowl. Add the eggs and mix to combine. Add the flour, 1/4 tsp salt, and the grated pecorino cheese, combine.
Dust a parchment paper lined sheet pan with the almond meal or breadcrumbs. With lightly oiled finger gently press the mashed potato mixture into approximately an 8 x 12 inch rectangle, keeping as evenly level as possible.
Add a the sauteed spinach and spread out, leaving a border. Add the sliced cheesed.
7. From the 8” side, slowly and delicately, using the parchment paper, start to roll the up the spread out ingredients. Pulling the parchment paper back as you roll.
8. When 2/3 of the roll is finished, close the roll using the other end and meeting in the middle. Press and seal the edges and openings together with your hands and turn over.
9. Decorate with a crisscross pattern by using a knife or kitchen twine, making sure not to go all the way through to the filling.
10. Bake at 350 for 35 min. Let cool slightly and then transfer to a serving plate.
11. Slice, serve, and enjoy!
Buon Appetito! And remember, this recipe definitely goes good with wine :)
Original recipe by Caro Diaro - ROTOLO DI PATATE, SPINACI E FORMAGGIO