Spinach Pie with Potato Crust

Spinach Pie with Potato Crust

Prep Time: 25 mins

Cook Time: 1 hour minutes

Total Time: 1 hour 25 minutes

Serving Size: 6-8



· 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 



Preheat the oven to 180 degrees. Cook the base in a large non-stick pan or air fryer. 


Prepare The Potato Crust: 

  1. 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. 
  2. 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:

  1. Place a medium saucepan over medium heat.
  2. Add remaining olive oil and onions and cook, occasionally stirring, until tender.
  3. Combine garlic and Spinach and cook until Spinach has defrosted.
  4. Add feta, cottage cheese, salt, and nutmeg.
  5. Toss to combine.
  6. Whisk eggs and add to the mixture.
  7. Stir until the eggs have cooked through. 

Prepare Pie:

  1. Arrange potato slices on the bottom of an oven baking dish.
  2. Overlap them slightly to create a solid crust.
  3. Pour the Spinach filling onto the crust and use the back of a spoon to spread it out evenly—Bake for 30 minutes.
  4. Uncover and bake for 10 minutes with the griller on. 


Serve and Enjoy