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Potato and spinach pie 2013-08-06 https://www.metro.ca/userfiles/image/recipes/Tarte-pommes-terre-epinards-6803.jpg PT30M PT45M PT1H15M

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.

1 Féd. producteurs de pommes de terre du Québec

5 2 5 5

2 Tbsp. (30 mL) olive oil 1 onion 1 clove garlic 6 oz (170 g) fresh spinach, washed salt, pepper and nutmeg, to taste 1 pie crust 1/2 tsp. (2 mL) corn starch 4/5 cup (200 mL) milk 1 eggs 1/2 tsp. (2 mL) Salt 1/4 tsp. (1 mL) white pepper 2 medium potato 2 Tbsp. (30 mL) parmesan

Potato and spinach pie

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pie

0:30

Preparation

0:45

COOKING

1:15

TOTAL TIME

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Ingredients

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2 Tbsp.
(30 mL)
olive oil

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1 L

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500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

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500 ml SELECTED VARIETIES

1

onion

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1

clove garlic

6 oz
(170 g)
fresh spinach, washed

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ATTITUDE SALADS 142 g

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SPINACH

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PRODUCT OF U.S.A. 284 g

salt, pepper and nutmeg, to taste

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pie crust

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1/2 tsp.
(2 mL)
corn starch

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4/5 cup
(200 mL)
milk

1

eggs

1/2 tsp.
(2 mL)
Salt

1/4 tsp.
(1 mL)
white pepper

2

medium potato

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PARISIENNE POTATOES 2 lb

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2 Tbsp.
(30 mL)
parmesan

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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.

Source : Féd. producteurs de pommes de terre du Québec

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