Potato pie stuffed with greens

Name: Potato pie stuffed with greens
Total time: 1 h 30 min
Yield: 6–8
Ingredients: 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

Cookinero 3 Nov 2022

19170

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.

How to cook Potato pie stuffed with greens

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.

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Cooking time: 1 h 30 min

Servings: 6–8

Calories: 188.4 kcal

Fats: 8.7

Proteins: 12.2

Carbohydrates: 15

Ingredients

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

Where to Buy Ingredients

Potato pie stuffed with greens - FAQ About Ingredients, Baking Time and Storage

Can I use other greens besides spinach and sorrel?

Yes, you can substitute other leafy greens like kale, chard, or even beet greens. Just be sure to cook them down similarly to remove excess moisture.

I don't have feta cheese. What can I use instead?

Good substitutes for feta include goat cheese, ricotta salata, or a firm, dry cottage cheese. Adjust seasoning as needed, as these cheeses have varying salt levels.

How long will the potato pie last in the fridge?

The potato pie can be stored in the refrigerator for up to 3-4 days. Make sure it's in an airtight container.

Can I freeze this potato pie?

Yes, you can freeze it! Let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

How do I reheat the potato pie?

You can reheat the pie in a preheated oven at 175°C (350°F) for about 15-20 minutes, or until heated through. You can also microwave individual slices, but the texture might be slightly softer.

I'm looking for a way to make this recipe ahead of time. Any tips?

You can assemble the entire pie up to the baking stage and keep it covered in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking straight from the fridge.

Can I make this recipe vegan?

Yes, you can! Substitute the feta with a plant-based feta alternative, the cottage cheese with a vegan ricotta, and the eggs with an egg replacer or a mixture of silken tofu and cornstarch. Make sure to use plant-based butter for greasing the pan.

What can I serve with this potato pie?

This pie pairs well with a simple green salad, a dollop of plain yogurt (or vegan alternative), or a light tomato sauce. It also makes a lovely brunch dish alongside some fresh fruit.

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