Crispy Grated Potato Pie with Spinach and Mushrooms

Grate potatoes and place in a bowl with cold water and a pinch of salt. Let soak for 15 minutes to remove excess starch.

While potatoes soak, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped green onion and sauté until softened.

Add baby spinach to the pan with salt and pepper. Cook until wilted, about 2-3 minutes.

Add sliced mushrooms to the spinach mixture. Season with salt, pepper, and oregano. Add minced garlic and cook for 8 minutes until mushrooms are golden and liquid has evaporate. Set aside to cool slightly.

Drain soaked potatoes thoroughly, squeezing out excess water with your hands or a clean kitchen towel. Transfer to a bowl and mix with 80g grated mozzarella, eggs, parsley, salt, pepper, and oregano.

Preheat oven to 200°C (390°F). Brush a 9-inch (23 cm) round baking dish or springform pan with olive oil. Press the potato mixture into the bottom and up the sides of the pan, creating a crust about 2 inches high.

Bake the potato crust for 35-40 minutes until edges are golden and crispy.

Remove from oven and carefully spoon the mushroom-spinach mixture into the center. Top with remaining grated mozzarella, torn fior di latte pieces, and grated Parmesan.

Return to oven for 10-15 minutes until cheese is melted and bubbly with golden spots.

Let cool for 5 minutes before serving. Sprinkle with additional Parmesan and fresh parsley.