A deliciously crispy potato pie featuring a grated potato crust loaded with mozzarella and fresh herbs, filled with sautéed spinach, mushrooms, and onion, then topped with a blend of mozzarella and Parmesan cheeses for a rich, cheesy finish.
Total Time:1 hour 5 minutes
Yield:6 servings
Ingredients
Potato Crust
600 g potatoes, peeled and grated
80 g mozzarella cheese, grated
2 large eggs
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1 teaspoon dried oregano
2 tablespoons olive oil
Filling
150 g baby spinach
200 g champignon mushrooms, sliced
1 green onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
Topping
100 g mozzarella cheese, grated
120 g mozzarella fior di latte, torn into pieces
30 g Parmesan cheese, grated
Fresh parsley for garnish
Instructions
Prepare the Potato Crust: Start by peeling and grating the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine the grated potatoes with grated mozzarella, eggs, chopped parsley, salt, pepper, dried oregano, and olive oil. Mix everything until well combined.
Make the Filling: Heat olive oil in a skillet over medium heat. Add the chopped green onion and minced garlic, sauté until fragrant. Add the sliced mushrooms and cook until they release their moisture and become tender. Stir in the baby spinach and cook until wilted. Season with salt, pepper, and dried oregano. Remove from heat and set aside.
Assemble the Pie: Preheat your oven to 200°C (390°F). Grease a pie or baking dish. Press the potato mixture firmly and evenly on the bottom and up the sides of the dish to form a crust. Spread the sautéed filling evenly over the potato crust.
Add the Topping: Sprinkle the grated mozzarella cheese, torn mozzarella fior di latte pieces, and grated Parmesan cheese evenly over the filling.
Bake the Pie: Place the pie in the preheated oven and bake for about 40 minutes or until the crust is golden and crispy and the cheese topping is melted and bubbly.
Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh parsley before slicing and serving warm.
Notes
Make sure to squeeze out as much liquid as possible from the grated potatoes to ensure a crispy crust.
You can substitute mozzarella fior di latte with fresh mozzarella if not available.
The pie can be served as a main course or a hearty side dish.
For extra flavor, add some grated nutmeg to the potato mixture.
Leftovers keep well and can be reheated in the oven to retain crispiness.
