Ingredients
- For the potato base:
- 4 large potatoes (about 900 g), peeled and grated
- 1 medium onion, finely grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 3 tablespoons olive oil
- For the filling:
- 1 cup mushrooms, finely chopped
- 1 1/2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional topping:
- 1/2 cup shredded cheese (such as mozzarella or cheddar)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch pie dish with olive oil.
- Grate the potatoes and squeeze out excess moisture using a kitchen towel.
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, pepper, paprika, and olive oil. Mix well.
- Press the mixture into the greased dish, covering the bottom and sides. Bake for 25 minutes until lightly golden.
- Meanwhile, heat olive oil in a pan and sauté garlic and mushrooms for 4–5 minutes until soft.
- Add spinach, salt, and pepper. Cook 1–2 minutes until wilted. Remove from heat.
- Spread the filling over the baked potato crust.
- Sprinkle with shredded cheese if using.
- Bake for another 20–25 minutes until golden and the filling is set.
- Cool for 10 minutes before slicing and serving.
Notes
- Squeeze out as much moisture as possible from grated potatoes to ensure a crispy crust.
- Add herbs or chili flakes to customize flavor.
- Use gluten-free flour or cornstarch to make it gluten-free.
- Reheat in the oven to keep the crust crispy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
