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Crispy Potato Pie with Spinach, Mushrooms, and Melty Cheeses Recipe

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★★★★★

4.9 from 103 reviews

This Crispy Potato Pie is a savory and comforting dish featuring a golden, crunchy potato crust filled with a flavorful mixture of sautéed baby spinach, mushrooms, and a blend of gooey cheeses. Perfect for a hearty lunch or dinner, this pie combines textures and tastes beautifully, with a crispy base and a melty cheesy topping.

Ingredients

Scale

Potato Crust

  • 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

Filling

  • 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
  • Salt and pepper to taste (to season the filling)
  • 1 teaspoon dried oregano
  • 100 g (1 cup) mozzarella cheese, grated
  • 120 g (4 oz) mozzarella fior di latte, torn into pieces
  • 30 g (¼ cup) Parmesan cheese, grated
  • Fresh parsley for garnish

Instructions

  1. Preparation: Grate the potatoes and place them in a bowl filled with cold water and a pinch of salt. Soak for 15 minutes to remove excess starch, which helps achieve a crispier crust.
  2. Sauté the Vegetables: While the potatoes soak, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped green onion and cook until softened. Add the baby spinach, seasoning with salt and pepper, and cook for 2-3 minutes until wilted.
  3. Cook Mushrooms: Add the sliced mushrooms to the spinach mixture, season with salt, pepper, and dried oregano. Stir in the minced garlic and cook for about 8 minutes until mushrooms are golden and their moisture evaporates. Remove from heat and let the mixture cool slightly.
  4. Prepare Potato Mixture: Drain the soaked potatoes thoroughly, squeezing out excess water using your hands or a clean kitchen towel. Transfer them to a bowl and combine with 80 g grated mozzarella, eggs, chopped parsley, salt, pepper, and dried oregano.
  5. Preheat Oven and Prepare Pan: Preheat your oven to 200°C (390°F). Brush a 9-inch (23 cm) round baking dish or springform pan with olive oil to prevent sticking.
  6. Form Potato Crust: Press the prepared potato mixture firmly into the bottom and up the sides of the pan, making a crust approximately 2 inches high. Ensure it is evenly distributed for consistent baking.
  7. Bake Crust: Place the crust in the oven and bake for 35-40 minutes until the edges turn golden and crispy. This step firms up the crust and creates a perfect base for the filling.
  8. Add Filling and Cheese: Remove the baked crust from the oven. Carefully spoon the sautéed mushroom and spinach mixture into the center of the crust. Evenly distribute the remaining grated mozzarella, torn fior di latte pieces, and grated Parmesan cheese over the filling.
  9. Final Bake: Return the pie to the oven for an additional 10-15 minutes until the cheese melts, bubbles, and develops golden spots.
  10. Serve: Allow the pie to cool for 5 minutes before serving. Garnish with extra Parmesan cheese and fresh parsley for a vibrant presentation and enhanced flavor.

Notes

  • Ensure excess water is removed thoroughly from the grated potatoes to prevent the crust from becoming soggy.
  • Use a clean kitchen towel or cheesecloth to squeeze out the potato moisture effectively.
  • You can substitute mozzarella fior di latte with regular mozzarella if unavailable.
  • This pie can be served warm as a main dish or alongside a fresh salad for a complete meal.
  • Leftovers can be refrigerated for up to 2 days and reheated in the oven for best texture retention.

Keywords: potato pie, crispy potato crust, mushroom spinach pie, vegetarian pie, baked potato dish, cheesy potato pie

Find it online: https://cheframiflavor.com/crispy-potato-pie-with-spinach-mushrooms-and-melty-cheeses-recipe/