Potato, Onion and Spinach Pie

Ingredients

• Potato1.5 medium (270 g)
• Onion1/4 count (38 g)
• Spinach1 cup (30 g)
• Garlic1/2 clove (2 g)
• Tomato3 slice (30 g)
• Egg1 count (55 g)
• Evaporated Whole Milk1/2 cup (120 ml)
• Parmesan Cheese2 tablespoon (10 g)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling. Meanwhile, wash the potatoes well.

2. 2

   Step 2

   Once the water is boiling, add salt to the potatoes and boil for 5 minutes.

3. 3

   Step 3

   Remove, let cool, peel and slice.

4. 4

   Step 4

   Meanwhile, cut the onion into thin strips, chop the garlic and wash the spinach leaves well.

5. 5

   Step 5

   In a pan over medium heat, melt the butter and stir-fry the onion and garlic for 5 minutes. Remove and set aside.

6. 6

   Step 6

   Next, in the same pan, add the spinach leaves, cover and cook for 2-3 minutes over medium-low heat until wilted.

7. 7

   Step 7

   Grease a baking pan.

8. 8

   Step 8

   Place a layer of potatoes, another of the onion mixture with the garlic and another of potatoes. Lastly, add the spinach and some tomato slices on top.

9. 9

   Step 9

   In a bowl mix the egg, evaporated milk, and salt and pepper.

10. 10

    Step 10

    Pour the mixture on top of the tomatoes and sprinkle with Parmesan cheese.

11. 11

    Step 11

    Bake for 40-45 minutes in a preheated oven at 356 °F (180 °C).

12. 12

    Step 12

    Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato, Onion and Spinach Pie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.