← All recipes

🍰 Crunchy Potato and Spinach Cake

220 kcal · 30 min · 4 servings

Ingredients

• 1 larger onion
• 1 tsp butter
• 700 g spinach
• salt
• pepper (from the mill)
• nutmeg
• 300 g cooked potatoes (from the day before)
• 200 g flour
• 2 tsp baking powder
• 2 eggs
• 30 g soft butter
• salt
• 1 tbsp chopped parsley
• fat (for the pan)
• 2 tbsp milk

Instructions

1. 1. Finely dice the onions.
2. 2. Melt the butter in a pan over medium heat.
3. 3. Sauté the onions in the hot butter until they are soft and translucent.
4. 4. Thoroughly wash the spinach under running water.
5. 5. Shake off the spinach to remove excess water.
6. 6. Place the spinach in a pot.
7. 7. Heat the spinach over high heat until it wilts.
8. 8. Drain the spinach.
9. 9. Let the spinach drip dry and cool down completely.
10. 10. Gently squeeze the cooled spinach to remove moisture.
11. 11. Chop the spinach coarsely.
12. 12. Mix the chopped spinach with the sautéed onions.
13. 13. Season the mixture with salt, pepper, and a pinch of nutmeg.
14. 14. Grate the potatoes finely.
15. 15. Add flour and baking powder to the potatoes.
16. 16. Add the butter, eggs, and a pinch of salt.
17. 17. Knead everything into a smooth dough.
18. 18. Fold in the chopped parsley at the end.
19. 19. Grease a loaf pan (approx. 30 cm) well.
20. 20. Place about one-third of the dough into the pan.
21. 21. Press a depression into the center of the dough layer.
22. 22. Spread the spinach and onion mixture evenly over the dough.
23. 23. Cover the filling with the remaining dough.
24. 24. Smooth the surface of the cake.
25. 25. Brush the cake with milk.
26. 26. Preheat the oven to 180 degrees.
27. 27. Place the cake in the preheated oven on the middle rack.
28. 28. Bake the cake for approx. 1 hour.
29. 29. Remove the cake from the oven.
30. 30. Serve the cake warm or cold.

Nutrition per serving

• kcal: 220
• Protein: 8 g · Fett/Fat: 9 g · Carbs: 26 g