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Greek Spinach Pie with Potato Crust Recipe

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3.9 from 75 reviews

This Greek Spinach Pie features a deliciously unique potato crust made from thinly sliced russet potatoes layered and sautéed to a perfect golden brown. Filled with a flavorful mixture of fresh spinach, onions, dill, feta cheese, and eggs, this savory pie is baked to set the filling and create a wonderfully comforting dish that can be served warm or at room temperature. It’s a fantastic twist on traditional spinach pies, combining crispy potatoes and a fresh herby filling for a delightful meal or appetizer.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Potato Crust

  • 4-6 tablespoons olive oil, divided
  • 2 pounds russet potatoes (about 4 or 5 large, oblong potatoes)
  • 2 tablespoons unsalted butter

Spinach Filling

  • 2 medium yellow onions, peeled and diced
  • 2 large garlic cloves, minced (about 1 tablespoon)
  • 2 pounds fresh spinach leaves and tender stems, roughly chopped (see notes for frozen spinach alternative)
  • 1 bunch green onions, trimmed and thinly sliced (white and light green parts only)
  • 1/4 cup fresh dill, chopped
  • 3 large eggs, whisked
  • 8 ounces good quality feta cheese, cut into 1/4-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/8 teaspoon ground nutmeg (optional)

For Garnish

  • 4 green onions, thinly sliced
  • 2 ounces crumbled or diced feta

Instructions

  1. Prepare The Potato Crust: Peel the russet potatoes and slice them crosswise into thin rounds about 1/8-inch thick. Line a plate with a double layer of paper towels. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the potato slices in batches, fitting as many as possible in a single layer, for about 2 minutes per side or until they develop browned spots and are softened. Transfer the cooked potatoes to the paper-towel-lined plate to drain excess oil, seasoning them with a pinch of salt and a few grinds of black pepper. Continue this process with the remaining potatoes, adding more oil and paper towels as needed.
  2. Prepare The Filling: Wipe out the skillet and melt the unsalted butter over medium heat. Add the diced onions and cook, stirring occasionally, for 5-6 minutes until tender and translucent. Stir in the minced garlic and cook for one more minute. Increase heat to medium-high and add the chopped spinach in a few handfuls, stirring and tossing each addition until wilted before adding more. Cook for a total of 5-7 minutes until all the spinach is wilted. Transfer the spinach and onion mixture to a large bowl, tilt it over the sink, and pour off any excess liquid. Let the mixture cool for about ten minutes, then add the sliced green onions, chopped dill, whisked eggs, feta cubes, salt, pepper, and nutmeg if using. Gently toss to combine everything evenly.
  3. Assemble The Spinach Pie: Thoroughly wipe out the skillet again. Lightly oil or butter the inner sides and bottom. Arrange the sautéed potato slices on the bottom and up the sides of the skillet, overlapping slightly to form a sturdy crust lining.
  4. Add The Filling and Bake: Pour the prepared spinach filling evenly into the potato crust. Spread it out gently with the back of a spoon. Cover the skillet with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the filling is fully set and the edges of the potatoes turn nicely browned.
  5. Serve: Allow the pie to cool slightly. Slice into eight wedges and serve warm or at room temperature. Garnish with additional sliced scallions and crumbled feta if desired for an extra burst of flavor and freshness.

Notes

  • If using frozen spinach, thaw completely and squeeze out excess water before adding to the filling.
  • Adjust seasoning with salt and pepper to taste before baking.
  • Leftover sautéed potatoes can be enjoyed as a side snack.
  • Use good quality feta for best flavor.
  • This pie can be served as a main dish or an appetizer.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/greek-spinach-pie-with-potato-crust-recipe/