Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Potato and spinach pie 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
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 egg 1/2 tsp. (2 mL) Salt 1/4 tsp. (1 mL) white pepper 2 medium potatoes 2 Tbsp. (30 mL) parmesan
Potato and spinach pie

Potato and spinach pie

Rate this recipe
0 Vote
1
pie
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
    egg
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    white pepper
  • 2
    medium potatoes
  • 2 Tbsp.
    (30 mL)
    parmesan
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.