Ingredients

600 g (1.3 lbs / about 4 medium) potatoes, peeled and grated

80 g (¾ cup) mozzarella cheese, grated

2 large eggs

2 tablespoons fresh parsley, chopped

Salt and pepper to taste (to season the crust)

1 teaspoon dried oregano

2 tablespoons olive oil (for crust)

150 g (5 oz) baby spinach

200 g (7 oz) champignon mushrooms, sliced

1 green onion, chopped

1 garlic clove, minced

2 tablespoons olive oil (for filling)

Salt and pepper to taste (to season the filling)

1 teaspoon dried oregano

100 g (1 cup) mozzarella cheese, grated (for topping)

120 g (4 oz) mozzarella fior di latte, torn into pieces

30 g (¼ cup) Parmesan cheese, grated

Fresh parsley for garnish

Instructions

Step 1: Grate the potatoes and place them in a bowl with cold water and a pinch of salt. Let soak for 15 minutes to remove excess starch.

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

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

Step 4: Stir in the sliced mushrooms, seasoning with salt, pepper, and oregano. Add minced garlic and cook for 8 minutes until mushrooms are golden and the liquid has evaporated. Set the mixture aside to cool slightly.

Step 5: Drain the soaked potatoes thoroughly, squeezing out excess water using your hands or a clean kitchen towel. Transfer to a bowl and mix with 80 g grated mozzarella, eggs, parsley, salt, pepper, and oregano.

Step 6: Preheat the 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, forming a crust about 2 inches high.

Step 7: Bake the potato crust for 35-40 minutes until the edges are golden and crispy.

Step 8: Remove from the oven and carefully spoon the mushroom-spinach mixture into the center of the crust. Top with the remaining grated mozzarella, torn fior di latte pieces, and grated Parmesan.

Step 9: Return the pie to the oven for 10-15 minutes until the cheese is melted, bubbly, and golden.

Step 10: Let the pie cool for 5 minutes before serving. Sprinkle with additional Parmesan and fresh parsley for garnish.

Tips & Variations

For extra crispiness, make sure to squeeze out as much water as possible from the grated potatoes before mixing.

You can substitute champignon mushrooms with cremini or portobello for a deeper flavor.

Add a pinch of nutmeg to the spinach and mushroom filling for a subtle warmth.

Use a springform pan for easy removal and a neat presentation.

FAQs

Can I prepare the potato crust in advance?

Yes, you can prepare the potato crust and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap to prevent drying out.

Is this dish suitable for freezing?

While you can freeze the assembled pie before baking, the texture of the potato crust may change slightly after thawing. For best results, freeze portions of the cooked pie and reheat in the oven.