Potato pie stuffed with greens
This pie must be prepared in the spring, when there is a lot of young greens. And the more diverse it is, the more interesting the taste of the pie will turn out.
Ingredients
Servings 6–8- 3-4 large potatoes (about 600g)
- 200 g spinach
- 200 g sorrel
- 2 eggs
- 250 g cottage cheese
- 1 large bunch of parsley, dill and green onions
- 100 g feta
- grated zest of 1 lemon
- olive oil
- salt
- freshly ground black pepper
Cooking
Step 1
Peel potatoes. Slice half crosswise into round slices 3–4 mm thick. Cut the remaining potatoes lengthwise into elongated slices of the same thickness. Heat up a frying pan and brush with olive oil. Fry potatoes in batches until golden brown. Transfer to paper towels.
Step 2
Sort the sorrel and spinach, remove the stems, coarsely chop the leaves. Put the spinach and sorrel in the pan, add 2 tbsp. l. water and cook until the leaves are wilted, about 4 minutes. Transfer to a colander and squeeze out excess liquid.
Step 3
Break the feta into small pieces with a fork. Finely chop the parsley, dill and green onion. In a bowl, beat eggs and cottage cheese, add greens, stewed sorrel and spinach, feta and lemon zest. Salt and pepper.
Step 4
Preheat oven to 175°C. Grease a 24 cm round springform tin with butter. Lay the round potato slices overlapping in the bottom of the tin. Lay the elongated slices overlapped along the sides. Pour in the filling and smooth out. Bake the cake for 40-45 minutes.
Step 5
Remove the finished cake from the oven and leave for 15 minutes. in the shape of. Then run a knife along the sides and carefully remove them. Serve the pie warm or completely cooled.