Potato and Spinach Pie

Ingredients

• 2 potatoes (thinly sliced)
• 200 g frozen spinach (thawed)
• 400 g ricotta cheese (one package)
• 2 tbsp heavy cream or cream cheese (2 tablespoons)
• salt (to taste)
• pepper (to taste)
• nutmeg (to taste)
• 3 eggs (divided (one for the filling, two for the potato layers))
• 6 fetas cooked ham (sliced)
• creamy cheese (cubed, for the filling)
• grated cheese (for gratinating)

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Wash and peel the potatoes, then cut them into very thin slices.

3. 3

   Thaw the spinach and squeeze out any excess liquid.

4. 4

   In a food processor or bowl, mix the spinach with the ricotta, the cream (or cream cheese), one egg, salt, pepper, and nutmeg. Process until you get a creamy mixture.

5. 5

   Oil a baking dish of approximately 20x20 cm.

6. 6

   Place a layer of potato slices at the base of the dish.

7. 7

   Whisk an egg with salt and pepper, and pour it over the first layer of potatoes.

8. 8

   Place a layer of ham slices over the potatoes.

9. 9

   Spread the spinach and ricotta filling evenly over the ham.

10. 10

    Add creamy cheese cubes over the spinach filling.

11. 11

    Cover with another layer of ham slices.

12. 12

    Finish with a final layer of potato slices.

13. 13

    Whisk the last egg with salt and pepper and pour it over the top layer of potatoes.

14. 14

    Sprinkle with grated cheese on top.

15. 15

    Place in the oven and bake for approximately 40 minutes, or until the potatoes are tender and the surface is well browned.

Notes

This is an excellent option for varying the classic potato pie. The use of beaten egg between the layers helps the structure stay firm when serving.

Nutrition per serving

• main dish
• lunch
• dinner
• vegetarian optional
• baked
• potato
• spinach