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Crispy Grated Potato Pie with Spinach and Mushrooms

Crispy Grated Potato Pie with Spinach and Mushrooms

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Description

A golden and crispy grated potato pie layered with sautéed spinach, mushrooms, and melted cheeses. This savory bake delivers the perfect balance of crunch, creaminess, and rich flavor, making it ideal for lunch, dinner, or brunch.

Ingredients

Units Scale
  • 600 g potatoes, peeled and grated
  • 80 g mozzarella cheese, grated
  • 2 large eggs
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste
  • Pepper to taste
  • 2 teaspoons dried oregano, divided
  • 4 tablespoons olive oil, divided
  • 150 g baby spinach
  • 200 g champignon mushrooms, sliced
  • 1 green onion, chopped
  • 1 garlic clove, minced
  • 100 g mozzarella cheese, grated
  • 120 g mozzarella fior di latte, torn into pieces
  • 30 g Parmesan cheese, grated
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 190 C or 375 F.
  2. In a large bowl combine grated potatoes, 80 g mozzarella, eggs, chopped parsley, 1 teaspoon dried oregano, 2 tablespoons olive oil, salt, and pepper. Mix thoroughly.
  3. Lightly grease a baking dish with olive oil and press the potato mixture firmly into the base and slightly up the sides to form a crust.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté green onion and garlic for 1 minute. Add mushrooms and cook until browned. Stir in spinach, salt, pepper, and remaining 1 teaspoon oregano, cooking until wilted.
  5. Spread the spinach and mushroom filling over the potato crust. Top with 100 g grated mozzarella, torn mozzarella fior di latte, and 30 g Parmesan.
  6. Bake for 40 to 45 minutes until the crust is golden and the cheese is bubbling and lightly browned.
  7. Let rest for 10 minutes, garnish with fresh parsley, slice, and serve warm.

Notes

  • Squeeze excess moisture from grated potatoes to ensure a crispy crust.
  • Allow the pie to rest before slicing so it sets properly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 520 mg
  • Fat: 24 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Protein: 17 g
  • Cholesterol: 95 mg

Find it online: https://cooktune.com/crispy-grated-potato-pie-with-spinach-and-mushrooms/