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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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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
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
1
pie
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)olive oilYou might like:
Flyer Deal
(1)
-
1
onionYou might like:
Flyer Deal
(1)
-
1
clove garlicYou might like:
Flyer Deal
(1)
-
6 oz
(170 g)fresh spinach, washed
-
salt, pepper and nutmeg, to taste
-
1
pie crustYou might like:
Flyer Deal
(1)
-
1/2 tsp.
(2 mL)corn starchYou might like:
Flyer Deals
(6)
-
4/5 cup
(200 mL)milkYou might like:
Flyer Deals
(2)
NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER
$3.99 ea.
SELECTED SIZES SELECTED VARIETIES
-
1
egg
-
1/2 tsp.
(2 mL)Salt
-
1/4 tsp.
(1 mL)white pepper
-
2
medium potatoesYou might like:
Flyer Deals
(2)
-
2 Tbsp.
(30 mL)parmesan
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.
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