Prep Time: 25 mins
Cook Time: 1 hour minutes
Total Time: 1 hour 25 minutes
Serving Size: 6-8
INGREDIENTS
· 4 tbsp Olive oil
· 5 large White Potatoes, sliced
· 2 medium White Onions, peeled and diced
· 2 large Garlic Cloves, minced
· 750g Frozen Spinach
· 3 large Eggs, whisked
· 250 grams Smooth Feta Cheese, Crumbled
· 1 cup High Protein Cottage Cheese
· 1 tsp Salt, add to taste
· ½ tsp Ground nutmeg
INSTRUCTIONS
Preheat the oven to 180 degrees. Cook the base in a large non-stick pan or air fryer.
Prepare The Potato Crust:
- Peel the potatoes and slice them crosswise into thin slices. Place in a bowl and add 2 tbsp of olive oil. Mix until potatoes are well coated with olive oil.
- Line a plate with a double layer of paper towels. Sauté potatoes in batches, place a thin layer of potatoes in the pan cook 2 minutes per side or until browned in spots and softened. Alternatively, cook in the air fryer until nice and crispy. Sprinkle them with a pinch of salt and repeat with the remaining potatoes.
Prepare The Filling:
- Place a medium saucepan over medium heat.
- Add remaining olive oil and onions and cook, occasionally stirring, until tender.
- Combine garlic and Spinach and cook until Spinach has defrosted.
- Add feta, cottage cheese, salt, and nutmeg.
- Toss to combine.
- Whisk eggs and add to the mixture.
- Stir until the eggs have cooked through.
Prepare Pie:
- Arrange potato slices on the bottom of an oven baking dish.
- Overlap them slightly to create a solid crust.
- Pour the Spinach filling onto the crust and use the back of a spoon to spread it out evenly—Bake for 30 minutes.
- Uncover and bake for 10 minutes with the griller on.
Serve and Enjoy