Potato & Spinach Roll

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Potato & Spinach Roll

A hearty vegetarian dish made with a fluffy potato dough, filled with spinach, leeks, and mushrooms, then baked on a bed of herby tomato sauce. A comforting roll straight from Oma’s kitchen.

Course Main Course

Cuisine German, Hearty Potato Dishes

Keyword vegetarian, german recipe, spinach roll, potato roll, comfort food, family dinner, hearty, homemade, easy bake, oven dish

Prep Time 45

Cook Time 40

Servings

Calories 476kcal

Ingredients

For the potato dough:

1 kg floury potatoes
100 g plain flour approx.
1 egg
Salt

For the filling:

750 g fresh spinach leaves
1 leek stalk
250 g mushrooms e.g. champignons
1 tbsp oil
100 g soured cream
Salt pepper

For the sauce:

1 large tin of tomatoes
Salt pepper
1 tsp dried herbs
1 tbsp butter in small pieces

Instructions

Wash the potatoes and cook them in their skins until soft. Peel while still hot and press through a potato ricer. Allow to cool.
Clean and wash the spinach. Place it, still damp, into a pot and heat until it wilts. Drain in a sieve, refresh with cold water, squeeze out well, and chop coarsely.
Wash the leek, trim, and cut into rings. Clean the mushrooms, remove stems, and slice.
Heat the oil in a frying pan. Fry the leek and mushrooms for about 5 minutes while stirring. Season with salt and pepper. Add the spinach and soured cream, mix well. Preheat oven to 200 °C (fan 180 °C).
Mix the potato mass with flour, egg, and salt to form a smooth dough. Roll out into a rectangle on a floured kitchen towel. Spread the spinach mixture on top. Roll up the dough carefully using the towel.
Chop the tinned tomatoes. Season with salt, pepper, and dried herbs. Pour into a large ovenproof dish. Place the potato roll on top, dot with butter, and bake in the hot oven for about 40 minutes until golden.

Notes

Oma’s Secret Tip

If the potato dough sticks to your fingers while kneading, add a little extra flour. But don’t knead for too long – otherwise the potato starch may make the dough sticky.

Nutrition