Best 2 Spinach And Potato Pie Recipes
Indulge in a culinary journey with our delectable Spinach and Potato Pie! This savory dish, hailing from the heart of European cuisine, combines the earthy flavors of spinach and tender potatoes, wrapped in a flaky, golden crust. Each bite offers a symphony of textures and flavors, making it a perfect meal for any occasion. Whether you're a seasoned chef or a novice in the kitchen, our diverse collection of recipes caters to your culinary skills and preferences. From the classic Spinach and Potato Pie to its vegetarian and vegan variations, we have something for every palate. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure together!
Here are our top 2 tried and tested recipes!
SPINACH AND POTATO PIE
This filling dish uses spinach, potato, and ricotta cheese, layered with matzo, to create a delicious vegetarian casserole for Passover, or any time of year! Perfect as the main meatless dish at a Seder.
Provided by SFOLLMER
Categories Side Dish Casseroles Spinach Casserole
Time 1h20m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in the preheated oven, and bake for 45 minutes, or until tender. Turn once or twice. Cool, peel and cut into 1/4 inch slices.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the spinach, green onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a 9 inch square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers, and finish with mozzarella cheese on top.
- Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 28.4 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 161.2 mg, Sugar 1.7 g
POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by Katherine Sacks
Categories 30 Days of Groceries Pot Pie Sausage Potato Bake Leek Pea Spinach Arugula Radish
Yield Serves 4
Number Of Ingredients 21
Steps:
- Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
- Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
- Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
- Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
- Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
- Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
- Divide pot pie among plates and serve salad alongside.
Tips:
- Choose the right potatoes: For this recipe, starchy potatoes like Russet or Idaho potatoes are best. They break down easily and create a creamy texture when cooked.
- Cook the potatoes thoroughly: Before adding them to the pie, make sure the potatoes are cooked through. This will help prevent the pie from becoming soggy.
- Don't overcook the spinach: Spinach should be cooked just until wilted. Overcooking will make it mushy and detract from the texture of the pie.
- Use fresh herbs: Fresh herbs like parsley, thyme, and rosemary add a burst of flavor to the pie. If you don't have fresh herbs on hand, you can use dried herbs instead, but use about 1/3 of the amount.
- Don't overmix the filling: Overmixing the filling can make it tough. Mix it just until the ingredients are combined.
- Bake the pie until the crust is golden brown: The pie is done baking when the crust is golden brown and the filling is bubbling.
- Let the pie cool before serving: This will allow the filling to set and make it easier to slice.
Conclusion:
Spinach and potato pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. With its creamy filling and flaky crust, it's sure to be a hit with everyone at the table. So next time you're looking for a comforting and satisfying meal, give this recipe a try!
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