Rustic savory spinach and potato pie made with puff pastry. Savory tarts have always been a must for lunches, dinners and special occasions, both for their versatility and for their simplicity of preparation, which makes them perfect last-minute and fridge-clearing solutions! With savory tarts made with broccoli (broccoli), artichokes, or eggplant, they are great throughout the year following seasonal produce. These tasty and flavorful pies can always be prepared and are also a staple for important holidays. On the table they can be served as an appetizer, as a hearty main course or as a single-course dish and in many cases can be the perfect vegetarian alternative that pleases everyone, just like this rustic puff pastry pie with potatoes and spinach. A flaky puff pastry shell encases a soft filling of potato cream and pan-sautéed spinach, resulting in a rustic pie with exceptional flavor, great hot or at room temperature. Now let’s go to the kitchen — our spinach savory pie awaits — but before you rush to the stove remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Spinach and Potato Savory Pie
- 2 rolls puff pastry
- 2 cups potatoes (cooked)
- 1/3 cup (about 3.4 fl oz) milk
- to taste salt
- to taste black pepper
- 7 oz cheese (sliced; provola, caciotta, gouda, etc.)
- 2 oz grated Parmesan (or Grana)
- 1 onion
- 13 cups spinach (fresh)
- to taste extra virgin olive oil
- to taste egg (beaten for finishing)
- to taste sesame seeds (black or white)
Tools
- Baking pan
- Oven
- Bowl
- Potato masher
Steps to make the potato and spinach savory pie
Peel and finely chop the onion, let it sweat in a generous drizzle of oil and add the spinach (already cleaned and drained). Season with salt and cook until soft.
Cook the potatoes: you can boil them for 35–40 minutes in boiling water until a fork pierces them easily, or steam them for 20 minutes in the microwave in a bowl covered with plastic wrap or in a steamer.
Peel the potatoes and press them through a ricer or mash them, then collect them in a bowl.
Add the grated cheese, mix, add the milk little by little, season with salt and pepper and let cool. Line a 9.5-inch tart pan with parchment paper, unroll the puff pastry and lay it on top, spread the potato cream and place half of the cheese slices over it.
Arrange the spinach (well drained of excess liquid) and the remaining cheese slices on top. Cover with the other sheet of puff pastry.
Trim any excess pastry (you can roll over it with a rolling pin), decorate with leftover pastry, brush with beaten egg and sprinkle with seeds as desired.
Bake in a fan or conventional oven at 392°F for 25–30 minutes, or until you obtain the desired golden color.
Make sure the bottom of the pie is well cooked too — this depends on your oven.
If you know the bottom tends to cook slowly, place the pan on the lower rack for a few minutes; that’s what I do with my oven.
Remove from the oven and let cool slightly before unmolding and serving.
The puff pastry pie can be eaten hot, warm or at room temperature. Store leftovers in the fridge covered with plastic wrap and consume within 24 hours.
