Savory pie with greens and potatoes, an easy and tasty rustic dish perfect as a main course for an everyday dinner or as an appetizer for special occasions. The recipe is very simple and involves pan-cooking the potatoes and greens. To be honest, I used a bagged mix of spinach, cabbage, and greens on sale at the supermarket, which I added after a few minutes of cooking the potatoes. For this version, I used red-skinned potatoes, but yellow-fleshed ones will work just fine. To the vegetables and potatoes, I then added eggs, milk, grated cheese, and mozzarella for a final result that’s cheesy and delicious. Curious to find out how to prepare the recipe? Then let’s head to the kitchen together, because the savory pie with greens and potatoes will be ready in a click!
If you’re interested in other rustic recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 25 Minutes
- Portions: 6Persons
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 451.94 (Kcal)
- Carbohydrates 33.77 (g) of which sugars 2.34 (g)
- Proteins 15.59 (g)
- Fat 29.01 (g) of which saturated 8.51 (g)of which unsaturated 15.47 (g)
- Fibers 2.79 (g)
- Sodium 833.13 (mg)
Indicative values for a portion of 186 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (round)
- 7 oz spinach (with cabbage and chard)
- 1.3 lbs red potatoes
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 5 oz mozzarella
- 1 egg
- milk (to taste)
Tools
- Pan
- Bowl
- Cutting board
- Knife
- Peeler
Steps
First, peel the potatoes, wash them very well under water to remove any dirt, and dry them with paper towels. Then cut them into cubes and set aside. Clean a garlic clove and sauté it in a pan for a few moments with the oil. Add the previously cubed potatoes, season with salt, and cook for 5 minutes on high heat, stirring occasionally.
Once golden on the surface, cover and cook for about ten minutes on low heat, stirring occasionally. After cooking, remove the lid and add the greens previously rinsed under water and drained.
Season with salt and cook covered for 8 minutes, stirring occasionally and adding a little water if necessary. Once the greens are wilted and cooked, remove from heat and let cool in a bowl.
Separately, beat the eggs in another bowl. Add the milk, grated cheese, salt, and pepper, and mix until all the ingredients are combined.
Then pour the egg mixture into the bowl with the vegetables, add the diced mozzarella, and mix again.Now unroll the puff pastry and place it in a 9-inch diameter mold. Prick the bottom with a fork, arrange the edges well, and pour the vegetable and egg mixture. Spread it well, level the surface, and fold the puff pastry edges towards the center.
Brush the edge of the pastry with the egg beaten with a little milk and bake the rustic pie in a preheated oven at 356°F (180°C) with fan function for 30 minutes, or until the surface is golden. The puff pastry rustic with greens and potatoes is ready to be served!
Storage and Tips for the Savory Pie with Greens and Potatoes
The savory pie can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for the Savory Pie with Greens and Potatoes
Can I use only spinach?
Yes, you can use only spinach, only cabbage, or other leafy greens of your choice.
What can I substitute for mozzarella
Instead of mozzarella, you can use scamorza, provola, or any other melting cheese of your choice.
