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Potato pie stuffed with greens

Author
Cookinero 3 Nov 2022
21380
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.

How to cook Potato pie stuffed with greens

Step 1

Potato pie stuffed with greens

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

Potato pie stuffed with greens

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

Potato pie stuffed with greens

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.

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

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