Spinach Potato Loaf
Transform your everyday ingredients into a show-stopping dish with this hearty Spinach Potato Loaf. Perfectly blending the creaminess of mashed russet potatoes with the vibrant, earthy flavor of fresh spinach, this comforting loaf is elevated by savory notes of sautéed onions, garlic, and a hint of nutmeg. Parmesan cheese and breadcrumbs add richness and structure, making this dish ideal as a vegetarian main course or a flavorful side. Baked to golden perfection and brushed with olive oil for a crisp finish, it’s a hit at any table. Quick to assemble and packed with wholesome goodness, this baked loaf provides a satisfying, nutritious option for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 6 cups fresh spinach
- 1 medium onion
- 3 garlic cloves
- 3 large eggs
- 0.5 cup grated Parmesan cheese
- 0.75 cup plain breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 9x5-inch loaf pan with butter and sprinkle with a light layer of breadcrumbs to prevent sticking.
Peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes, or until tender. Drain and mash until smooth. Set aside to cool slightly.
While the potatoes cook, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and sauté the chopped onion and minced garlic cloves until fragrant and translucent, about 3-4 minutes.
Add the fresh spinach to the skillet, stirring occasionally, until wilted. Remove from heat and let the spinach mixture cool slightly, then lightly chop the spinach.
In a large mixing bowl, combine the mashed potatoes, spinach mixture, eggs, grated Parmesan cheese, breadcrumbs, salt, pepper, and nutmeg. Mix everything thoroughly until evenly combined.
Transfer the mixture into the prepared loaf pan. Smooth the top with the back of a spoon and brush the surface with the remaining tablespoon of olive oil for a golden finish.
Bake in the preheated oven for 45-50 minutes, or until the loaf is firm to the touch and the edges pull slightly away from the pan.
Allow the spinach potato loaf to cool in the pan for 10 minutes before carefully inverting onto a serving platter.
Slice and serve warm as a standalone meal or as a side dish. Enjoy!
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 22.0 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1014 mg | 78% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4567 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
