Potato and spinach pie
| Preparation: | 45 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h 15 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
Recipe ingredients
- 2 Tbsp. (30 mL) olive oil
- 1 onion (100 g or 3.5 oz.), chopped
- 1 clove garlic, chopped
- 6 oz (170 g) fresh spinach, washed
- Salt, pepper and nutmeg, to taste
- 1 piecrust
- ½ tsp. (2.5 mL) cornstarch
- 4/5 cup (200 mL) milk
- 1 egg
- ½ tsp. (2.5 mL) salt
- ¼ tsp. (1 mL) ground white pepper
- 2 medium potatoes
- 2 Tbsp. (30 mL) Parmesan, grated
Preparation
Preheat oven to 205°C (400°F).
Fry onion and garlic in oil. Add spinach and cook until wilted.
Completely dry cooked spinach with paper towels. Season with salt, pepper and a pinch of nutmeg. Let cool to room temperature.
Spread cooked spinach evenly in piecrust.
Mix cornstarch with mix, add egg, and salt and pepper. Mix well and pour over spinach.
Peel potatoes and cut into 2 mm (0.08 inches) slices using a mandolin.
Place slices in circles, starting at the outside and finishing in the centre.
Sprinkle with grated Parmesan and bake for approximately 45 minutes.
Let stand for at least 5 minutes before serving.
Épatante Patate!
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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