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Crispy Potato Pie with Spinach and Mushrooms: Gluten-Free Joy

Enjoy a satisfying, gluten-free Crispy Potato Pie with Spinach and Mushrooms that is easy to prepare and full of flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Gluten-Free
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups Grated Russet potatoes Use starchy varieties for best texture.
  • 1 cup Mozzarella cheese Any melting cheese can be a substitute.
  • 2 large Eggs Can substitute with flaxseed meal mixed with water for vegan.
  • 1 tablespoon Fresh parsley Basil or chives can be substituted.
  • 2 tablespoons Olive oil Essential for greasing and sautéing.
For the Filling
  • 4 cups Baby spinach Can substitute with kale or Swiss chard.
  • 2 cups Champignon mushrooms Cremini or shiitake are great alternatives.
  • 3 medium Green onion Regular onions require longer sautéing.
  • 2 cloves Garlic Garlic powder can be a substitute.
  • 1 teaspoon Dried oregano Thyme or Italian seasoning can be interchanged.
  • 1/2 cup Parmesan cheese Grana Padano is a suitable substitute.

Equipment

  • Skillet
  • large mixing bowl
  • Round baking dish
  • Grater

Method
 

Preparation Steps
  1. Grate the Russet potatoes into a large bowl. Soak in cold salted water for 15 minutes to remove excess starch.
  2. Drain and pat the potatoes dry with a clean kitchen towel.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté chopped green onions for 2 minutes until fragrant.
  4. Add baby spinach and cook until wilted for 1-2 minutes. Stir in mushrooms, garlic, and oregano until the mixture is golden.
  5. Combine grated potatoes, mozzarella, beaten eggs, parsley, salt, and pepper in a bowl until evenly distributed.
  6. Preheat oven to 200°C (390°F). Grease a round baking dish and press the potato mixture into the base.
  7. Bake crust for 35-40 minutes until golden and crispy, then allow to cool slightly.
  8. Spoon sautéed veggie mixture into the baked crust, sprinkling remaining mozzarella and parmesan on top.
  9. Return to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  10. Let cool for a few minutes before slicing, then garnish with parsley to serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual slices wrapped for up to 2 months. Reheat in the oven to maintain crispiness.

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