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Crispy Grated Potato Pie with Spinach and Mushrooms

Crispy Grated Potato Pie with Spinach and Mushrooms Delight

Enjoy this Crispy Grated Potato Pie with Spinach and Mushrooms, a hearty and comforting vegetarian meal that's gluten-free and packed with flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 600 g Potatoes Ensure they are peeled and grated for maximum crispiness.
  • 80 g Mozzarella Cheese Adds creaminess to the crust; feel free to substitute with other melty cheeses as desired.
  • 2 large Eggs Essential for binding the crust together; no substitutions for this role.
  • 2 tablespoons Fresh Parsley Adds freshness and flavor; optional for other fresh herbs.
  • Salt Essential for seasoning.
  • Pepper Freshly ground pepper enhances flavor.
  • 1 teaspoon Dried Oregano A great seasoning for the crust; can substitute with thyme or Italian seasoning.
For the Filling
  • 4 tablespoons Olive Oil Used for sautéing and brushing the baking dish.
  • 150 g Baby Spinach The main filling; fresh or frozen spinach can be used.
  • 200 g Champignon Mushrooms Provides a delicious umami flavor; can swap with other mushrooms.
  • 1 Green Onion Delivers a mild onion flavor; substitute with shallots if preferred.
  • 1 clove Garlic Enhances the flavor of the filling; fresh garlic is recommended.
For the Topping
  • 100 g Topping Mozzarella Needed for a cheesy topping; other melty cheeses may be used.
  • 120 g Mozzarella Fior di Latte Adds layers of flavor and creaminess.
  • 30 g Parmesan Adds layers of flavor; substitute with other cheeses as desired.
  • Fresh Parsley Optional for garnish.

Equipment

  • Skillet
  • large mixing bowl
  • Colander
  • 9-inch Round Baking Dish

Method
 

Preparation Steps
  1. Prepare the Potatoes: Peel and grate 600 grams of potatoes. Soak them in cold water with a pinch of salt for 15 minutes to remove excess starch, then drain and squeeze out the moisture.
  2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a skillet, add chopped green onion, and sauté for 2-3 minutes until softened.
  3. Cook the Filling: Add baby spinach, season with salt and pepper, and sauté for 2-3 minutes until wilted. Then add sliced mushrooms and minced garlic, and cook for about 8 minutes until the mushrooms are golden.
  4. Mix the Crust Ingredients: In a large mixing bowl, combine grated potatoes, 80 grams of mozzarella cheese, 2 eggs, parsley, salt, pepper, and oregano. Mix until well combined.
  5. Form the Crust: Preheat oven to 200°C (390°F). Brush a baking dish with remaining olive oil, then press the potato mixture into the bottom and sides of the dish.
  6. Bake the Crust: Bake in the preheated oven for 35-40 minutes until edges are golden brown and crispy.
  7. Assemble the Pie: Once the crust is golden, spoon the filling into the crust and top with mozzarella and other cheese as desired.
  8. Final Bake: Return the assembled pie to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
  9. Cool and Garnish: Allow the pie to cool for 5 minutes, then garnish with grated Parmesan and fresh parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1800IUVitamin C: 30mgCalcium: 300mgIron: 2.5mg

Notes

Ensure to squeeze out all excess moisture from the grated potatoes for the crispiest crust. Allow the pie to cool slightly before slicing to maintain its shape.

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