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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

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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
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    BERTOLLI OR CARAPELLI OLIVE OIL

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    BERTOLLI OR CARAPELLI OLIVE OIL

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    BERTOLLI OR CARAPELLI OLIVE OIL

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    BERTOLLI OR CARAPELLI OLIVE OIL

    BERTOLLI OR CARAPELLI OLIVE OIL

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    Bertolli or Carapelli Olive Oil

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    BERTOLLI OR CARAPELLI OLIVE OIL

    BERTOLLI OR CARAPELLI OLIVE OIL

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  • 1
    onion
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  • 1
    clove garlic
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  • 6 oz
    (170 g)
    fresh spinach, washed
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  • salt, pepper and nutmeg, to taste
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    540 ml

  • 1
    pie crust
  • 1/2 tsp.
    (2 mL)
    corn starch
  • 4/5 cup
    (200 mL)
    milk
  • 1
    egg
  • 1/2 tsp.
    (2 mL)
    Salt
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  • 1/4 tsp.
    (1 mL)
    white pepper
  • 2
    medium potatoes
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    SWEET POTATOES

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    PRODUCT OF U.S.A. 3.73/kg

    SWEET POTATOES

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    PRODUCT OF U.S.A. 3.73/kg

    SWEET POTATOES

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    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg

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    Sweet Potatoes

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    PRODUCT OF U.S.A. 3.73/kg

  • 2 Tbsp.
    (30 mL)
    parmesan
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    Parmigiano Reggiano Cheese

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    $12.89 /lb

    DELI CUT, 2.84/100 g

    SAVE $1.00/100 G
    Parmigiano Reggiano Cheese

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    $3.49 /100 g

    DELI CUT, 15.83/LB

    save $1.00/100 g
    Parmigiano Reggiano Cheese

    Parmigiano Reggiano Cheese

    $3.49 /100 g

    DELI CUT, 15.83/lb

    SAVE $1.00/100 G
    Parmigiano Reggiano Cheese

    Parmigiano Reggiano Cheese

    $3.49 /100 g

    DELI CUT, 15.83/lb

    SAVE $1.00/100 G
    Parmigiano Reggiano Cheese

    Parmigiano Reggiano Cheese

    $3.49 /100 g

    DELI CUT, 15.83/LB

    save $1.00/100 g
    Parmigiano Reggiano Cheese

    Parmigiano Reggiano Cheese

    $3.49 /100 g

    DELI CUT, 15.83/lb

    SAVE $1.00/100 G
    Parmigiano Reggiano Cheese

    Parmigiano Reggiano Cheese

    $3.49 /100 g

    DELI CUT, 15.83/lb

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

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