My husband's great-grandfather hails from Izmir, which today is part of Turkey. I am proud to present my version of this classic Izmiri potato casserole.
BT's Spinach and Potato Sfongo
Ingredients:
1 pound (450 grams) yellow potatoes
1 medium leek
1/2 pound (220 grams) baby Turkish spinach
1 tablespoon olive oil
2 eggs
4 tablespoon milk
1 tablespoon butter
3/4 cup (63 grams) kashkaval cheese (provolone or comté can be substituted)
1/4 cup (21 grams) feta (goat or sheep)
1/8 teaspoon of peperoncino flakes
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 teaspoon Greek thyme
1 teaspoon kosher salt
ground black pepper
Directions:
Wash spinach leave to dry on the counter for 30 minutes
Add olive to frying pan and turn flame to medium low
Chop leeks in coins and add to oil and cook 2 minutes
Add spinach in small bunches to pan, letting each batch wilt
Add peperoncino, cloves, nutmeg, 1/2 teaspoon salt, and thyme
When vegetables are cooked but still green, remove from heat
Dice potatoes into small pieces and cook in saucepan until very soft
Drain potatoes and mash with milk, 1/2 teaspoon salt, and butter
When potatoes are cool, add cheese and eggs
Divide mixture in two
Fine chop spinach and leek mixture and add to one half of the potatoes
Grease a baking dish and place the spinach/potato mixture in bottom
Make wells in this layer and fill with the remainder of the filling
Bake for 30 - 35 minutes at 350 F. (175 C.)
Enjoy! !בתיאבון
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