Potato Focaccia with Spinach and Feta by @rossellainpadella

45 min

4 servings

🥔

500 g

Potatoes

🥔

60 g

Potato starch

🥬

350 g

Spinach

🧀

150 g

Feta

🧄

1 clove

Garlic

🧂

Salt

⚫

Pepper

🫒

Extra virgin olive oil

  1. Boil
    • Potatoes

    Boil the potatoes and mash them.

  2. Mix
    • Potatoes
    • Potato starch
    • Salt

    Mix the mashed potatoes with the potato starch, salt, pepper and olive oil to form the dough.

  3. Spread

    Spread a first base layer of the dough in a baking tray.

  4. Sauté
    • Spinach
    • Garlic

    Sauté the spinach in a pan with the garlic clove.

  5. Fill
    • Spinach
    • Feta

    Fill the center with the sautéed spinach and crumbled feta.

  6. Step

    Close with the remaining dough.

  7. Cook

    Cook in the air fryer, or alternatively in a traditional oven, until golden.

Potato Focaccia with Spinach and Feta by @rossellainpadella

45 min

4 servings

🥔

500 g

Potatoes

🥔

60 g

Potato starch

🥬

350 g

Spinach

🧀

150 g

Feta

🧄

1 clove

Garlic

🧂

Salt

⚫

Pepper

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/7

    Boil the potatoes and mash them.

    🥔Potatoes
    🍲Pot
    🥔Potato masher

  2. Step 2/7

    Mix the mashed potatoes with the potato starch, salt, pepper and olive oil to form the dough.

    🥔Potatoes
    🥔Potato starch
    🧂Salt
    ⚫Pepper
    🫒Extra virgin olive oil
    🥣Mixing bowl

  3. Step 3/7

    Spread a first base layer of the dough in a baking tray.

    🍳Baking tray

  4. Step 4/7

    Sauté the spinach in a pan with the garlic clove.

    🥬Spinach
    🧄Garlic
    🍳Pan

  5. Step 5/7

    Fill the center with the sautéed spinach and crumbled feta.

    🥬Spinach
    🧀Feta
    🍳Baking tray

  6. Step 6/7

    Close with the remaining dough.

    🍳Baking tray

  7. Step 7/7

    Cook in the air fryer, or alternatively in a traditional oven, until golden.

Composition

Ingredients

Types

Vegetables, Starches, Dairy, Spices, Oils

Ingredients

Potatoes, Potato starch, Spinach, Feta, Garlic, Salt, Pepper, Extra virgin olive oil

Notes

Potatoes (Selenella variety, boiled and mashed), Spinach (fresh), Feta (crumbled), Salt (to taste), Pepper (to taste), Extra virgin olive oil (amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

290 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 32g, Fat: 14g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.2mg, Potassium: 520mg, Sodium: 520mg, Magnesium: 55mg

Vitamins

Vitamin A: 450µg, Vitamin K: 160µg, Vitamin C: 15mg, Folate: 80µg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Pot, Mixing bowl, Baking tray, Pan, Potato masher

Appliances

Air fryer, Oven

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday Meal, Picnic, Work Lunch, Aperitif

Origin

Source

Platform

instagram

Original Creator

@rossellainpadella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Soft, Creamy

Flavors

Savory, Garlicky, Earthy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : a few hours (covered,same day of cooking), fridge : 2-3 days (in an airtight container), freezer : up to 1 month (wrapped tightly or in a freezer bag,slice before freezing for easier reheating)