Crispy Potato Pie
Discover how to make Crispy Potato Pie. A delicious recipe with detailed instructions.
25
Prep Time
45
Cook Time
70
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Prep the crust: Preheat oven to 200°C (390°F). Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a bowl and mix with eggs, mozzarella, parsley, salt, pepper, and oregano.
Step 2
2. Bake the base: Brush a 23 cm (9-inch) pie dish with 1 tbsp olive oil. Press potato mixture evenly into the dish, forming a 2 cm (1-inch) edge. Brush with remaining 1 tbsp olive oil. Bake 25 minutes until golden and crisp at the edges.
Step 3
3. Cook the filling: While crust bakes, heat olive oil in a skillet over medium heat. Sauté mushrooms for 5 minutes until lightly browned. Add garlic and green onion, cooking 1 minute until fragrant. Stir in spinach and season with salt, pepper, and oregano. Cook 2–3 minutes until spinach wilts. Remove from heat.
Step 4
4. Assemble & bake: Spread filling over pre-baked crust. Top with grated mozzarella, fior di latte chunks, and Parmesan. Return to oven for 15–20 minutes at 180°C (350°F) until cheese melts and bubbles. Optional: broil 1–2 minutes for extra browning.
Step 5
5. Serve: Let cool 5 minutes, garnish with parsley, and slice into wedges.
Chef's Notes
For extra-crispy crust, press potatoes firmly into the dish and avoid overcrowding.
Pat spinach dry after cooking to prevent a soggy crust.
Use freshly grated cheeses for superior melt and flavor.
Serving Suggestions
Pair with a crisp arugula salad dressed with lemon or a bowl of tomato soup. Ideal for brunch buffets or family-style meals.
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More Dinner Recipes
Crispy Potato Pie
Discover how to make Crispy Potato Pie. A delicious recipe with detailed instructions.
Ingredients (20)
Instructions
- Prep the crust: Preheat oven to 200°C (390°F). Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a bowl and mix with eggs, mozzarella, parsley, salt, pepper, and oregano.
- Bake the base: Brush a 23 cm (9-inch) pie dish with 1 tbsp olive oil. Press potato mixture evenly into the dish, forming a 2 cm (1-inch) edge. Brush with remaining 1 tbsp olive oil. Bake 25 minutes until golden and crisp at the edges.
- Cook the filling: While crust bakes, heat olive oil in a skillet over medium heat. Sauté mushrooms for 5 minutes until lightly browned. Add garlic and green onion, cooking 1 minute until fragrant. Stir in spinach and season with salt, pepper, and oregano. Cook 2–3 minutes until spinach wilts. Remove from heat.
- Assemble & bake: Spread filling over pre-baked crust. Top with grated mozzarella, fior di latte chunks, and Parmesan. Return to oven for 15–20 minutes at 180°C (350°F) until cheese melts and bubbles. Optional: broil 1–2 minutes for extra browning.
- Serve: Let cool 5 minutes, garnish with parsley, and slice into wedges.
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