Cuisine of Slovenia’s Regions: Potato Cake with Spinach, Prosciutto and Cheese

A perfect dish for lunch. Cooking time: 150 minutes.


  1. 1.2 kg peeled potatoes,
  2. salt,
  3. 70 g flour,
  4. 3 yolks,
  5. 70 g Parmesan cheese,
  6. ground pepper,


  1. 340 g blanched and squeezed spinach,
  2. salt,
  3. 270 g prosciutto,
  4. 400 g Mozzarella cheese,
  5. Breadcrumbs,
  6. butter.


Lay out baking paper around the walls and on the bottom of a round baking dish with a diameter of 24 cm. Grease the baking paper with oil and sprinkle with breadcrumbs.

Boil the potatoes in salted water and mash it hot when ready preparing smooth mashed mass. Add yolks, Parmesan cheese, pepper and salt to taste and mix all the ingredients. Put the resulting mass into the baking dish, the bottom and edges of which are lined with baking paper. Lay out the bottom and walls of the dish with mashed potatoes, and leave part of the potato mass for covering.


Place a layer of blanched and squeezed spinach on the bottom potato layer and salt it. Top with a layer of sliced prosciutto, then add a layer of Mozzarella cheese. Cover with potato mass. Sprinkle the surface of the cake with breadcrumbs and put a few pieces of butter.

Bake for 50 minutes in a preheated oven without ventilation at 200 °C.

Let the cake stand for a while before cutting, so that the edges harden a little bit.