Description
A delicious and easy recipe for Spinach and Potato Pie, perfect for a hearty meal.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 2 cups potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 tablespoon olive oil
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil and add the diced potatoes. Cook for about 10-12 minutes or until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked potatoes, sautéed spinach mixture, ricotta cheese, mozzarella cheese, egg, salt, black pepper, and nutmeg. Mix until well combined.
- Pour the filling into the pre-made pie crust, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the pie is golden brown and set.
- Allow the pie to cool for about 10 minutes before slicing and serving.
Notes
- For a gluten-free option, use a gluten-free pie crust or make a crustless version by baking the filling in a greased pie dish.
- Add cooked bacon or sausage for extra flavor and protein, or substitute the spinach with kale or Swiss chard for a different taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg