Papas Rellenas with Spinach and Dill Onion Gravy

The Polish side of our family gets together periodically and puts away several tons of borscht and spiral cut ham and store bought pierogis. At one point, we offered to make homemade pierogis, but ran out of time. Big mistake. We were left with a big bag of potato-cheese stuffing, which we stuffed in the freezer for a better day.

We got sick of looking at the bag just as we were wondering what to do with our big pile of spinach. The result is a play on "papas rellenas," or stuffed potatoes, a South American staple. This recipe is a bit involved, and it takes a little practice. But once you get the hang of it, stuffed mashed potatoes a great platform for getting rid of all kinds of things: leftover chili, pot roast—you name it.

Oh, yes, health foodies: this recipe does not involve enriching your potatoes with lots of butter and cream before frying them. We're not animals, after all.

Papas Rellenas with Spinach and Dill Onion Gravy

The Stuffing

About 2 cups spinach, chopped and divided between stems and leaves
2 tsp chopped garlic
2-3 tbsp chopped walnuts
Salt
1 tsp lemon juice
Olive oil

1. Add oil to a hot frying pan.
2. Add garlic and spinach stems and stir fry for about a minute until stems are tender.
3. Add the leaves and stir until they are partially broken down.
4. Add walnuts (or toast them beforehand)
5. Sprinkle with lemon juice to taste.
6. Finish cooking.
7. Remove from pan to a cutting board.
8. Chop spinach with walnuts together.
9. Add salt to taste.

Papas Rellenas

The stuffing
1 lb potatoes
2 scallions chopped
½ cup cheese (parmesan or cheddar)
Flour
Rice flour (optional)
Salt

If these instructions are difficult to understand, there are plenty of videos on YouTube.

1. Boil potatoes in salted water and remove.
2. Pass through a ricer or food mill.
3. Salt to taste.
4. Allow to cool or spread out on a board to cool.
5. Add cheese and scallions, and pepper if desired.
6. Add about 2 tbsp flour and begin to knead for 1 minute. The "dough" should be slightly sticky and hold together.
7. Spread rice flour out on a board.
8. Using clean, wet hands, flatten out a small disk or potato in your hand. Fill with stuffing, then close the ends over and roll into a small football shape. Roll in the rice flour when done.
9. Repeat for rest of potatoes.
10. Heat oil in a pan and fry on one side. When browned, tip over to the next. If you're gentle (you can use your fingers), the results should be neat and square when finished.
11. When browned on all sides, remove and serve with gravy.

Dill Onion Gravy

1 large onion
2 tbsp chopped dill
Butter
Oil
Flour
Milk

1. In a 3 quart saucepan, begin frying the onions in butter and oil
2. As a fond develops on the bottom of the pan, add water and clean.
3. Continue until onions are slightly browned.
4. Add 1 more tbsp of butter and 1 tbsp flour.
5. Add one cup milk and bring to a simmer, stirring vigorously
6. Add more milk to reach desired thickness. Add salt and pepper as desired.
7. Stir in dill and remove from heat.