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Crispy Grated Potato Pie with Spinach and Mushrooms

Crispy Grated Potato Pie with Spinach and Mushrooms Bliss

Enjoy the crispy goodness of this gluten-free Crispy Grated Potato Pie with Spinach and Mushrooms, a delightful twist on comfort food.
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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: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 cups Potatoes Starchy varieties like Russets are best.
  • 1 cup Mozzarella Cheese May substitute with cheddar for a sharper taste.
  • 2 large Eggs Use fresh eggs for optimal texture.
  • 1 tablespoon Fresh Parsley Can substitute with cilantro or chives.
  • 2 tablespoons Olive Oil Also used for sautéing and greasing the pan.
For the Filling
  • 5 cups Baby Spinach Kale or arugula can also be used.
  • 2 cups Champignon Mushrooms Shiitake mushrooms are a good alternative.
  • 1 cup Green Onion Yellow onion can be used if preferred.
  • 2 cloves Garlic Fresh is best, but powder can be used.
  • 1 teaspoon Dried Oregano Italian seasoning works well too.
For the Topping
  • 1/2 cup Parmesan Cheese Pecorino Romano can be a substitute.
  • 1/2 cup Fior di Latte May swap for fresh mozzarella or ricotta.

Equipment

  • box grater
  • large skillet
  • Baking dish
  • mixing bowl

Method
 

Preparation
  1. Grate the potatoes and soak them in cold water for 15 minutes to remove excess starch.
  2. Drain the potatoes and squeeze out moisture using a clean kitchen towel.
Cooking Fillings
  1. Heat olive oil in a skillet, sauté green onion for 2 minutes, then add spinach until wilted.
  2. Add mushrooms, garlic, and oregano, stirring occasionally for 5-6 minutes.
Crust Formation
  1. Combine grated potatoes, mozzarella, eggs, and parsley in a bowl.
  2. Form the potato mixture into a crust in a greased baking dish.
Baking
  1. Bake the crust at 200°C (390°F) for 35-40 minutes until golden brown.
  2. Spread filling on the crust, top with remaining cheese, and return to oven for 10-15 minutes.
Serving
  1. Let cool for 5 minutes before slicing and serving.
  2. Garnish with extra Parmesan and parsley.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure potatoes are well-drained for a crispy crust and allow pie to cool slightly before cutting for easier servings.

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