Potato Pie with Mushrooms and Spinach
A comforting potato pie filled with mushrooms and spinach, perfect for family dinners or a cozy night in.
Servings: 4 servings
Calories: 350kcal
Ingredients
Vegetable Preparation
- 2 large large potatoes, peeled and sliced
- 1 cup mushrooms, sliced
- 2 cups spinach, wilted
- 1 cup cheese (cheddar or mozzarella), shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
Baking Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pastry dough (for base and top)
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- In a pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
- Stir in the sliced mushrooms and cook until they turn golden brown, releasing their lovely juices.
- Add the wilted spinach to the mushroom mixture and season with salt and pepper. Stir well and then remove from heat.
- Roll out the pastry dough and line a pie dish with half of it, ensuring it covers the base and sides.
Assembly
- Layer the mushroom and spinach mixture into the pie crust, then sprinkle the shredded cheese on top.
- Cover with the remaining pastry dough, holding the edges together tightly to seal.
- Cut slits in the top pastry to allow steam to escape during baking.
Baking
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and tempting.
- Let the pie cool slightly before slicing and serving.
Notes
This pie is best served warm. You can complement it with a fresh green salad or simple steamed vegetables. A dollop of sour cream or tangy chutney enhances the flavor.