Grated Potato Pie with Spinach & Mushrooms
Grated Potato Pie with Spinach & Mushrooms is a comforting and satisfying savory pie that combines a crispy golden potato crust with a rich filling of sautéed mushrooms, fresh spinach, aromatic herbs, and melted cheeses. This rustic dish is perfect for brunch, lunch, dinner, or even as a vegetarian centerpiece for gatherings. The grated potato base becomes beautifully crisp during baking, while the cheesy vegetable filling remains soft, flavorful, and hearty. Easy to prepare and packed with wholesome ingredients, this pie is a delicious way to transform simple pantry staples into an impressive meal.
Preparation Time
25 minutes
Cooking Time
50–55 minutes
Total Time
1 hour 20 minutes
Servings
6–8 servings
Ingredients
For the Potato Crust
600g potatoes (about 4 medium), peeled and grated
80g shredded mozzarella cheese
2 large eggs
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon dried oregano
2 tablespoons fresh parsley, finely chopped
For the Filling
200g champignon or button mushrooms, sliced
150g fresh baby spinach
1 small onion, diced
1–2 garlic cloves, minced
1–2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon dried oregano
For the Topping
100g shredded mozzarella cheese
120g mozzarella fior di latte, torn into pieces
30g grated Parmesan cheese
Fresh parsley for garnish
Instructions
Prepare the Potato Crust
Preheat the oven to 400°F (200°C).
Grease a 9-inch pie dish or baking dish.
Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is essential for achieving a crispy crust.
Transfer the potatoes to a large bowl.
Add shredded mozzarella, eggs, olive oil, oregano, parsley, salt, and black pepper.
Mix thoroughly until well combined.
Form the Crust
Press the potato mixture firmly into the prepared pie dish, covering the bottom and slightly up the sides.
Bake for 25–30 minutes until lightly golden and partially crisp.
Remove from the oven and set aside.
Prepare the Filling
While the crust bakes, heat olive oil in a large skillet over medium heat.
Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Add the mushrooms and sauté for 6–8 minutes until browned and most of the moisture has evaporated.
Add the spinach and cook until wilted.
Season with oregano, salt, and pepper.
Remove from heat and allow the mixture to cool slightly.
Assemble the Pie
Spread the mushroom and spinach mixture evenly over the baked potato crust.
Sprinkle the shredded mozzarella over the filling.
Distribute the torn mozzarella fior di latte evenly across the surface.
Finish with grated Parmesan cheese.
Bake the Pie
Return the pie to the oven.
Bake for 20–25 minutes until the cheese is melted, bubbly, and lightly golden.
Rest Before Serving
Allow the pie to rest for 10 minutes before slicing.
Garnish with freshly chopped parsley.
Serve warm.
Tips
Remove Excess Moisture
Squeezing moisture from the grated potatoes is the key to creating a crispy crust rather than a soggy one.
Use Starchy Potatoes
Russet or other starchy potatoes provide the best texture and hold together well.
Pre-Bake the Crust
Never skip the initial baking step, as it helps the crust firm up before adding the filling.
Cook Mushrooms Thoroughly
Mushrooms release a significant amount of water. Cook them until most of the liquid evaporates.
Avoid Overloading the Filling
Too much filling can make the pie difficult to slice neatly.
Use Fresh Mozzarella Sparingly
Fresh mozzarella adds creaminess but can release moisture, so distribute it evenly rather than piling it on.
Allow the Pie to Rest
Resting helps the filling set and makes slicing easier.
Season Every Layer
Season both the crust and filling separately for maximum flavor.
Use Fresh Herbs
Fresh parsley adds brightness and complements the earthy mushrooms.
Serve Fresh
The pie is at its crispiest and most flavorful shortly after baking.
Variations
Mediterranean Version
Add crumbled feta cheese, sun-dried tomatoes, and olives to the filling.
Protein-Packed Pie
Mix cooked shredded chicken or turkey into the mushroom filling.
Three-Cheese Upgrade
Add provolone, cheddar, or Gruyère alongside the mozzarella and Parmesan.
Spinach and Ricotta Pie
Mix ricotta cheese into the spinach filling for extra creaminess.
Garden Vegetable Variation
Include zucchini, bell peppers, and roasted eggplant.
Spicy Version
Add crushed red pepper flakes or diced jalapeños.
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