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Organic and well being market

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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.
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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
1 Vote
1
pie
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 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
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  • 4/5 cup
    (200 mL)
    milk
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  • 1
    egg
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    white pepper
  • 2
    medium potatoes
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  • 2 Tbsp.
    (30 mL)
    parmesan
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    250 g

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.

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