Crispy Potato Pie with Spinach and Mushrooms for Comfort Cravings
Enjoy a comforting Crispy Potato Pie filled with sautéed spinach and mushrooms, topped with melted cheeses.
Equipment
- 9-inch springform pan
- skillet
- Grater
- mixing bowl
Ingredients
For the Crust
- 600 g Potatoes Use starchy potatoes for a perfectly crispy base.
- 80 g Mozzarella Cheese Adds creaminess; consider a dairy-free cheese for a vegan option.
- 2 large Eggs Helps bind the crust together; flax eggs are a great vegan substitute.
- 2 tablespoons Fresh Parsley Infuses fresh flavor; can be swapped with cilantro or dill.
- Salt & Pepper To taste; Essential for proper seasoning.
- 1 teaspoon Dried Oregano Adds aromatic flavor; Italian seasoning works in a pinch.
- 2 tablespoons Olive Oil Use for greasing to enhance flavor.
For the Filling
- 150 g Baby Spinach Packed with nutrients; kale can be used instead if preferred.
- 200 g Champignon Mushrooms Imparts rich umami flavor; any mushroom variety makes a suitable substitute.
- 1 Green Onion Offers a mild, aromatic touch; replace with regular onion if you like.
- 1 clove Garlic Adds depth of flavor; you may omit it if you prefer a milder taste.
For the Topping
- 120 g Mozzarella Fior di Latte Provides a creamy texture on top; feel free to substitute with other melting cheeses.
- 30 g Parmesan Cheese Brings a salty, nutty richness; use vegan Parmesan for a dairy-free option.
- Fresh Parsley Optional; enhances the presentation beautifully.
Instructions
How to Make Crispy Potato Pie
- Start by grating the potatoes and soaking them in cold water with a pinch of salt for about 15 minutes.
- In a skillet over medium heat, warm the olive oil. Add the chopped green onion and sauté until softened, about 2-3 minutes. Then, stir in the baby spinach and cook just until wilted.
- In a large bowl, combine the drained grated potatoes, mozzarella, eggs, chopped parsley, salt, pepper, and dried oregano.
- Preheat your oven to 200°C (390°F). Grease a 9-inch springform pan with olive oil. Press the potato mixture evenly into the base and up the sides of the pan.
- Place the crust in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crispy.
- Spoon the cooled mushroom and spinach mixture into the baked crust. Top it off with the remaining mozzarella, fior di latte, and Parmesan cheese.
- Allow the pie to cool for about 5 minutes before serving.
Notes
The pie is most enjoyable when served warm, as this accentuates the flavors of the cheesy filling and crispy crust!
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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