Potato and spinach pie

Start by peeling the potatoes and cutting them into 1 cm rounds. Boil the potatoes in water until cooked, then drain carefully, without breaking them.

Take our spinach and wash it thoroughly to remove any dirt. Meanwhile, in a saucepan, press the garlic or chop it into small pieces with a drizzle of oil and sauté.

Once the garlic is browned, add the spinach, season with salt and pepper, cover with a lid, and cook over low heat.

Our ingredients are ready to be assembled, so take an ovenproof container, add a drizzle of oil and sprinkle with breadcrumbs so that it doesn't stick.

Now we begin our layers starting with the potatoes, then we add the spinach, a sprinkling of Parmesan cheese and some pieces of cheese and continue like this until we finish with the potatoes.

At this point we finish by sprinkling with a little Parmigiano Reggiano, a drizzle of extra virgin olive oil and a little breadcrumbs (if you like, also some stringy cheese). Bake at 180° until everything is melted and well browned.