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Potato and ham pie” – simple and easy to understand!

Have you ever thought of making a savoury pie without puff pastry? With the recipe for potato and ham pie, you’ll immediately get your mouth watering! A dish that at first glance looks very much like the classic gateau, but unlike the latter, the filling is not directly mixed into the dough: when you cut the first slice, in fact, you’ll discover rich layers of spinach, ham and stringy cheese well hidden by a soft potato-based wrapping. Ideal for a family dinner or an evening with friends, potato and ham pie is a delicious and original idea that will surely appeal to everyone!

Potato and ham pie

For a 22 cm diameter mold

Potatoes 1.2 kg

Spinach 500 g

Caciocavallo cheese 320 g

Cooked ham (sliced) 110 g

Grana Padano DOP (grated) 70 g

Egg yolks (medium) 2

Garlic 1 clove

Rosemary q.b. (as needed)

Extra virgin olive oil q.b.

Fine salt q.b.

Black pepper q.b.

Calories: Potato and ham pie

Difficulty: Easy Preparation time: 30 min Cooking time: 1 h 30 min Serves: 6 people Cost: Low

Preparation of Potato and Ham Pie

How to make potato and ham pie

To make potato and ham pie, first boil the potatoes for about 40 minutes from the start of boiling starting from cold water; when you can easily stick a fork into them, they will be ready. 1. Meanwhile, wash and dry the fresh spinach, then pour it into a frying pan where you have browned a clove of garlic with a drizzle of oil 2. Cover with a lid and cook over medium heat for about 5 minutes, until they have released their vegetable water 3.

Transfer the cooked spinach to a colander placed over a bowl 4 and press them 5 to remove the residual liquid 6.

When the potatoes are ready, peel them and mash them while still hot in a large bowl with the help of a potato masher 7. Season with salt 8 and pepper, then add the grated Grana cheese 9.

Also add the chopped rosemary 10 and egg yolks 11. Mix everything together to obtain a homogeneous mixture 12.

Cut the caciocavallo cheese into thin slices 13. Butter a 22 cm diameter mold and dust it with grated Grana cheese 14, then transfer more than half of the potato mixture inside and level it with the back of a spoon to make it adhere well to the base and sides 15.

Distribute the spinach on the potato base 16, then place half of the caciocavallo cheese slices 17 and the cooked ham 18.

Add another layer of caciocavallo cheese 19 and cover with the remaining potato mixture 20, compacting it well with your hands 21.

Brush the surface with a drizzle of oil 22 and bake in a preheated static oven at 190°C for about 50 minutes. After the cooking time 23, remove from the oven and serve the hot or warm potato and ham pie 24!


Potato and ham pie can be stored in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container.

You can freeze it, perhaps already sliced.


You can substitute caciocavallo cheese with other types of stringy cheese.

Instead of spinach, you can use chard, black cabbage or turnip tops!