A golden, crispy potato crust filled with sautéed spinach and mushrooms, topped with melty mozzarella and Parmesan. Pure comfort!
⭐ Ingredients
For the Potato Crust
- 600 g (1.3 lbs / ~4 medium) potatoes, peeled & grated
- 80 g (¾ cup) mozzarella cheese, grated
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt & pepper to taste
- 2 tbsp olive oil
For the Filling
- 150 g (5 oz) baby spinach
- 200 g (7 oz) champignon mushrooms, sliced
- 1 green onion, chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper to taste
For the Topping
- 100 g (1 cup) mozzarella cheese, grated
- 120 g (4 oz) mozzarella fior di latte, torn
- 30 g (¼ cup) Parmesan cheese, grated
- Fresh parsley for garnish
🧑🍳 Instructions
1. Prepare the Potato Crust
- Preheat oven to 200°C (400°F).
- Grate potatoes and squeeze out excess moisture using a towel.
- In a bowl, mix: grated potatoes + eggs + 80 g mozzarella + parsley + oregano + salt + pepper.
- Brush a 9–10 inch pie dish or oven-safe pan with olive oil.
- Press the potato mixture firmly into the dish, shaping it into a crust with raised sides.
- Bake 20–25 minutes, or until lightly golden and crisp at the edges.
2. Make the Filling
- Heat 2 tbsp olive oil in a pan.
- Add sliced mushrooms and cook until they release moisture and brown slightly.
- Add garlic and green onion; sauté 1 minute.
- Add spinach and cook until wilted.
- Season with salt, pepper, and oregano.
- Remove from heat and drain any excess liquid to avoid a soggy crust.
3. Assemble the Pie
- Spread the mushroom–spinach filling evenly over the baked potato crust.
- Add the topping:
- Grated mozzarella
- Fior di latte pieces
- Parmesan
4. Final Bake
Bake at 200°C (400°F) for 12–15 minutes, or until bubbly and golden.
5. Serve
Let rest 5 minutes before slicing. Garnish with fresh parsley.
