Imagine a mouthwatering pie that combines the creamy richness of feta, the earthy goodness of spinach, and the comforting texture of perfectly cooked potatoes - all nestled in a golden, flaky crust. This Greek-inspired culinary masterpiece is not just a recipe; it's a journey through Mediterranean flavors that will transport you straight to a sunny Greek kitchen. Whether you're looking for a show-stopping brunch dish or a hearty dinner option, this Greens Potato and Feta Cheese Pie is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 lb potatoes, peeled and diced
- 2 cups spinach, chopped
- 1 cup feta cheese, crumbled
- 1 onion, chopped
- 2 eggs
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with olive oil or butter.
- Wash and peel the potatoes. Dice them into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- In a large skillet, sauté the chopped onions over medium heat until they become translucent and slightly golden, about 5-6 minutes.
- Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften but are not completely cooked through.
- Add the chopped spinach to the potato and onion mixture. Cook for an additional 2-3 minutes until the spinach wilts and releases its moisture.
- Remove the potato and spinach mixture from heat and let it cool slightly for 5-7 minutes.
- In a separate mixing bowl, whisk the eggs until well beaten. Crumble the feta cheese and add it to the eggs, mixing gently to combine.
- Fold the egg and feta mixture into the cooled potato and spinach mixture, ensuring everything is evenly distributed.
- Carefully line the prepared pie dish with the pie crust, trimming any excess dough around the edges.
- Pour the potato, spinach, and feta filling into the pie crust, spreading it evenly with a spatula.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Remove the pie from the oven and let it cool for 10-15 minutes before slicing. This allows the filling to set and makes serving easier.
- Slice into 8 equal wedges and serve warm or at room temperature. Can be accompanied by a light Greek salad or tzatziki sauce.
Tips
- Choose waxy potatoes like Yukon Gold for the best texture and even cooking.
- Make sure to drain excess moisture from the spinach and potatoes to prevent a soggy pie crust.
- Let the filling cool slightly before adding to the pie crust to prevent the bottom from becoming soggy.
- For extra flavor, consider adding a sprinkle of dried oregano or fresh dill to the filling.
- If you're short on time, you can use store-bought pie crust, but homemade always tastes better!
- Allow the pie to rest for 10-15 minutes after baking to help the filling set and make cutting easier.
- This pie can be prepared ahead of time and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 95mg
