Crispy Potato Pie with Spinach & Mushrooms

Description

This Crispy Potato Pie with Spinach & Mushrooms is a comforting and flavorful dish featuring a golden, crunchy potato crust filled with savory mushrooms, tender spinach, and melted cheese. Perfect as a hearty vegetarian main course, brunch option, or satisfying side dish.

Ingredients

For the Potato Crust:

• 4 large potatoes, peeled and grated
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ½ teaspoon dried oregano

Instructions

1. Preheat the oven to 200°C (400°F). Grease a 9-inch pie dish or baking pan.
2. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
3. Mix potatoes with olive oil, salt, and pepper. Press evenly into the pie dish, covering the bottom and sides.
4. Bake for 25–30 minutes until the crust is golden and crispy.
5. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes.
6. Add mushrooms and cook until browned and tender.
7. Stir in garlic and spinach; cook until the spinach wilts. Season with salt, pepper, and oregano.
8. Remove the potato crust from the oven and spread the spinach-mushroom mixture evenly inside.
9. Top with mozzarella and Parmesan cheese.
10. Return to the oven and bake for 15–20 minutes, or until the cheese is melted and lightly golden.
11. Let cool for 5 minutes before slicing and serving.

Q&A

Q: Can I make this recipe ahead of time?
A: Yes, prepare and bake it in advance, then reheat in the oven before serving.

Q: Can I add protein?
A: Absolutely. Cooked chicken, turkey, or crumbled feta cheese make great additions.

Q: How do I keep the crust crispy?
A: Be sure to squeeze excess moisture from the potatoes and pre-bake the crust until golden.

Q: Can I use frozen spinach?
A: Yes. Thaw and drain it thoroughly before adding to the filling.