Spinach Potato Wedges

spinach potato wedges

Spinach Potato Wedges

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Servings: 4
Calories: 447


  • 1 lb potatoes peeled
  • 1 lb fresh spinach trimmed
  • 2 tbsp oil
  • 2 oz onions skinned and chopped
  • 2 oz ricotta or cottage cheese
  • 2 1/2 oz grated parmesan cheese
  • 2 oz salami shredded
  • 1 egg yolk plus 1 egg
  • pinch freshly grated nutmeg
  • salt and freshly ground pepper
  • 3/4 tsp baking powder
  • 4 oz plain flour
  • parsley sprigs to garnish


  • Boil 350 g (12 oz) potatoes for 20 minutes, or until tender. In a small saucepan, gently cook the spinach
  • (do not add any liquid) for 3 - 4 minutes. Drain well.
  • Coarsely grate the remaining potatoes and finely chop the spinach.
  • Heat the oil in a pan and fry the grated potato and onion for 2 minutes. Add the spinach and fry for a further 2 minutes. Off the heat add the Ricotta, 50 g (2 oz) Parmesan, salami, egg yolk, nutmeg and seasoning. Cool.
  • Grease a baking sheet. Drain and sieve the cooked potatoes. Beat in the egg, baking powder and flour and knead on a well floured surface. Roll out to a 23 cm (9 inch) square and place on the baking sheet. Pile the spinach mixture in the centre of the dough. Bring the corners of dough to the centre, pressing lightly together. Mark lines on the dough and sprinkle over the remaining Parmesan.
  • Bake at 200°C (400°F) mark 6 for about 40 minutes. Serve hot, cut into wedges and garnished with parsley.
Calories: 447 kcal
Carbohydrates: 49 g
Protein: 21 g
Fat: 19g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 822 mg
Potassium: 1257 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 10874 IU
Vitamin C: 55 mg
Calcium: 393 mg
Iron: 6 mg
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