Spinach and Potato Pie

Ingredients

• Potato1 medium (180 g)
• Spinach1.5 cup (45 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Mozzarella Cheese2 slice (50 g)
• Egg1 count (55 g)
• Olive Oil1/2 tablespoon (5 ml)
• Nutmeg1 pinch (1 g)
• Butter1/3 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Peel the potatoes and finely slice it evenly.

2. 2

   Step 2

   Put the potatoes in a pot with boiling water and let boil for 8 minutes until softened but not fully cooked.

3. 3

   Step 3

   At the same time, heat a pan over medium heat. In the meantime, chop the onion and garlic.

4. 4

   Step 4

   Once heated, pour the oil, spread and add the onion with a pinch of salt. Stir-fry for 5 minutes until the onion gets translucent.

5. 5

   Step 5

   Add the garlic, stir and add the spinach leaves. Stir and let cook for 2 minutes.

6. 6

   Step 6

   Add salt and pepper to taste, nutmeg, mix and turn off. If you want, you can add any other spice you like.

7. 7

   Step 7

   Butter the baking mold.

8. 8

   Step 8

   Whisk the egg and mix with the spinach. Set aside.

9. 9

   Step 9

   Add the potatoes to the mold. Add the spinach mixture on top.

10. 10

    Step 10

    Repeat the steps layering with the mixtures.

11. 11

    Step 11

    Cover with mozzarella cheese cut into small pieces.

12. 12

    Step 12

    Preheat the oven (or air fryer) to 356 °F (180 °C) for 5-8 minutes or until the cheese melts.

13. 13

    Step 13

    Remove from the oven and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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