Savory pie with spinach and potatoes. This savory pie is simple in both ingredients and preparation, but its goodness quickly wins over anyone who tries it for the first time.
It is a savory pie made with puff pastry, filled with potatoes and spinach, egg, and Parmesan. It’s truly excellent, and the taste of spinach is particularly highlighted.
The recipe is easy to make in about an hour; my version is vegetarian….
But you can get creative with the use of ingredients, depending on your tastes or dietary needs.
You can also make it with ready-made puff pastry that you buy in rolled sheets at the supermarket, in the refrigerated section. Once the savory pie is ready, it keeps excellently in the refrigerator for a couple of days.
Light and nutritious, it can be consumed hot, warm, or at room temperature.
It is excellent both as a main dish and as an appetizer or snack at any time of the day, either at home or away, such as at school, work, on vacation, or traveling.
Spinach is a vegetable rich in properties with few calories and lots of fiber, free of cholesterol. It has a great supply of minerals, particularly iron, potassium, magnesium, and phosphorus.
Particularly rich in calcium, it contains vitamins from group A and C. Highly recommended in the diet. Here’s how to prepare this simple and tasty dish for a dinner with a unique and special flavor.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Pie with Spinach and Potatoes
- 28 oz potatoes
- 2.2 lbs spinach (weight when cooked 1 lb)
- 4 eggs
- 1 puff pastry
- 2.5 oz Parmesan
- to taste extra virgin olive oil
- salt
- pepper
- to taste nutmeg
- sesame seeds (optional)
Tools
- Baking dish
- Potato masher
- Casserole
- Chopping board
- Bowl
Steps for the Savory Pie with Spinach and Potatoes
First, cook the potatoes.
First, scrub the potatoes thoroughly, removing any impurities: dirt, sprouts, soft parts, etc.
Then boil them in a pot with plenty of water for about 30 minutes.
(Cooking times may vary based on the size of the potatoes).
To check if they’re done, insert a toothpick into a potato; if it easily reaches the center, it’s cooked.
Remove the skin and pass through a potato masher, let it cool.
Clean the spinach by selecting the leaves, rinse thoroughly under cold running water.
Place them in a large pot, bring to a boil, and cook over moderate heat for 7/8 minutes. Do not add any more water than what’s left on the leaves after washing.
Halfway through cooking, add a pinch of salt and mix well.
(I recommend a large pan with a lid; in a few minutes, they will become less than half)
(If you use frozen spinach, take 500 g, put them as they are in a pan with a tablespoon of olive oil, cover, and simmer until well heated).
When the spinach is cooked, put them in a colander and press with a spoon to squeeze them well and remove excess water.
Finely chop the spinach with a knife or mezzaluna.Mix them well with the potatoes and salt to taste. Add the eggs, Parmesan, and grate some nutmeg.
Mix very well, the mixture is ready.
Place the puff pastry with its parchment paper well centered on top, pierce the entire base with a fork.
(Pan size 9.5/10 inches).
Transfer the mixture into the pan and use the back of a spoon to distribute it well to the edges, flattening and compacting it.
Trim the excess pastry on the edge or roll it, if you prefer, against the edge itself as you see in the photo.
Brush the edges with a little extra virgin olive oil and sprinkle with sesame seeds.
This step with the seeds is optional
Put in a static oven at 356-374°F, heat from above and below, position just below the middle in height, i.e., the second from the bottom to the top.
Bake for 45/50 minutes or until the puff pastry and the surface are dry, slightly gratinated, and firm when pressed with a finger.
This pie is served hot, warm, or at room temperature, even cold in summer.
Enjoy your meal.
Tips
It keeps for 3 days in the refrigerator, 2 days outside. It can be frozen, lasting 3 months in the freezer.
To get a tasty and inviting savory pie, choose only fresh and quality ingredients.
If you like, you can replace Parmigiano Reggiano with Pecorino Romano DOP, for an even stronger flavor.
For optimal results, make sure the oven maintains a constant temperature of 356°F/374°F, and if it colors too quickly on the surface, cover the savory pie with a layer of parchment paper and aluminum.
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