Spinach and Baked Potato Pie

By /

Ingredients

  Potato Base

  • 4 pieces Potatoes Choose waxy potatoes for better texture.
Spinach Mixture
  • 250 g Fresh or frozen spinach If using frozen spinach, drain thoroughly.
  • 1 clove Garlic Minced.
  • to taste Salt and pepper
  • Olive oil For sautéing and drizzling.
  • 4 pieces Eggs (L) Beaten.
  • 100 g Plain yogurt
  • 160 g Grated mozzarella Plus extra for topping.
  • Fresh parsley Chopped.
  • to taste Oregano For seasoning.

Method

Preparation
  1. Preheat the oven to 200°C (390°F).
  2. Peel and thinly slice the potatoes.
  3. Season the sliced potatoes with salt, pepper, and oregano.
  4. Drizzle olive oil in a baking dish, then layer the seasoned potatoes in it.
  5. Bake the potatoes in the preheated oven for 20-25 minutes.
Cooking
  1. In a pan, heat some olive oil over medium heat and sauté the minced garlic until fragrant.
  2. Add the fresh or frozen spinach to the pan. Season with salt and pepper, cover, and cook on low heat until the spinach is wilted. Let it cool.
  3. In a bowl, beat the eggs, then add the yogurt, salt, pepper, and chopped fresh parsley.
  4. Reserve a portion of the egg mixture aside.
  5. To the remaining egg mixture, add the grated mozzarella and the cooled spinach mixture.
  6. Pour this spinach and egg mixture over the baked potatoes in the dish.
  7. Drizzle the reserved egg mixture on top.
  8. Sprinkle more grated mozzarella over everything.
  9. Bake in the oven for another 20-25 minutes, or until the top is golden and the eggs are set.

Notes

This pie can be enjoyed warm for breakfast, lunch, or dinner. Use various herbs for flavor variations. Leftovers can be stored in the fridge for up to 3 days.

Leave a Comment

Your email address will not be published. Required fields are marked *

Close
Scroll to Top