Late Spring Potato Spinach Pie

Potatoes, eggs, spinach and parmesan cheese are always good news :) (especially when used in the same sentence or recipe). The starting point ? I modified a recipe which I received from a good friend. (Someday I will try the original too…)

In this period of year the local market is loaded with spinach and green onions (and not only…) and it is hard to resist. You can try this pie for a dinner with friends, it’s easy to prepare it in advance so when they arrive you just have to take care about the drinks :))

INGREDIENTS - for 5-6 persons

(Don’t worry, you can eat it the leftovers next day too :))

Organic / Best you can get potatoes - around 500 grams
Organic / Best you can get spinach - around 500 grams
Organic / Best you can get green onions - 150 grams (about 5 pcs.)
Organic / Best you can get (happy :)) eggs - 5 pcs
Organic / Best you can get tomatoes - 150 grams
Good quality extra virgin olive oil - 1.5 spoons or 15 ml
Organic / Best you can get ementaller cheese - 25 grams
Organic / Best you can get parmesan cheese - 25 grams
A pinch of salt (3 or 4 times :))

Ready to go ?

For this recipe I used a heavy cast iron pot but any heavy pot is suitable also you can make this recipe in a tray (just keep in mind that in the first 30 min. it has to be covered - with a lid or aluminium foil).

Preheat the oven at 200C (I set it at 200C with ventilation, seemed to me much powerful - suitable for the heavy pot).

Half-fill a large pot with water and bring it to boil. Add the spinach, reduce the heat and let it simmer about 2 minutes then remove it from the water and let it drain through a colander.

Cut the green onion in medium pieces and put them in a heavy pot together with the olive oil. Peel the potatoes and cut them in medium small pieces then add them to the pot and mix them with the onions. At this point you can add a pinch of salt.

Finely chop the spinach (by now it should be drained and not very hot) give it a drizzle of olive oil and a pinch of salt, transfer it into the heavy pot together with the emmentaler cheese and mix it gentle with the potatoes and onions until the composition is somehow homogenous.

Beat the eggs, add a pinch of salt and pour them in the heavy pot over the potato-spinach mix. Shake well the pot so the beaten eggs will get well into the mix.

Cover with a lid and cook it in the oven (at 200C) for about 30-35 minutes.

In the meantime grate the parmesan cheese and slice the tomatoes.

After 30 minutes take the pot out from the oven, remove the lid, sprinkle over the grated parmesan cheese and arrange the tomato slices over the top. (Be careful and use kitchen gloves - it is very hot no joke).