Crispy Grated Potato Pie with Spinach and Mushrooms

This golden, crispy potato pie creates an impressive centerpiece that’s deceptively simple to make. With its crunchy potato crust encasing a savory filling of sautéed mushrooms, wilted spinach, and melted cheese, this dish delivers restaurant-quality results using everyday ingredients from your kitchen.

Ingredients

For the Potato Crust:

• 600 g (1.3 lbs / about 4 medium) potatoes, peeled and grated
• 80 g (¾ cup) mozzarella cheese, grated
• 2 large eggs
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

For the Filling:

• 150 g (5 oz) baby spinach
• 200 g (7 oz) champignon mushrooms, sliced
• 1 green onion, chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

For the Topping:

• 100 g (1 cup) mozzarella cheese, grated
• 120 g (4 oz) mozzarella fior di latte, torn into pieces
• 30 g (¼ cup) Parmesan cheese, grated
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Potatoes

Grate potatoes and place in a bowl with cold water and a pinch of salt. Let soak for 15 minutes to remove excess starch.

Step 2: Start the Filling

While potatoes soak, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped green onion and sauté until softened.

Step 3: Add Spinach

Add baby spinach to the pan with salt and pepper. Cook until wilted, about 2-3 minutes.

Step 4: Cook Mushrooms

Add sliced mushrooms to the spinach mixture. Season with salt, pepper, and oregano. Add minced garlic and cook for 8 minutes until mushrooms are golden and liquid has evaporated. Set aside to cool slightly.

Step 5: Prepare Potato Mixture

Drain soaked potatoes thoroughly, squeezing out excess water with your hands or a clean kitchen towel. Transfer to a bowl and mix with 80g grated mozzarella, eggs, parsley, salt, pepper, and oregano.

Step 6: Assemble the Pie

Preheat oven to 200°C (390°F). Brush a 9-inch (23 cm) round baking dish or springform pan with olive oil. Press the potato mixture into the bottom and up the sides of the pan, creating a crust about 2 inches high.

Step 7: First Bake

Bake the potato crust for 35-40 minutes until edges are golden and crispy.

Step 8: Add Filling and Cheese

Remove from oven and carefully spoon the mushroom-spinach mixture into the center. Top with remaining grated mozzarella, torn fior di latte pieces, and grated Parmesan.

Step 9: Final Bake

Return to oven for 10-15 minutes until cheese is melted and bubbly with golden spots.

Step 10: Garnish and Serve

Let cool for 5 minutes before serving. Sprinkle with additional Parmesan and fresh parsley.

Time and Serving Information

• Prep Time: 25 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6-8
• Calories per serving: Approximately 285

Why This Recipe is Special

This creative potato pie transforms humble ingredients into an elegant dish that works equally well as a main course or impressive side. The technique of creating a crispy potato crust eliminates the need for traditional pastry, making it naturally gluten-free while adding incredible texture and flavor. The combination of three cheeses creates layers of flavor – from the sharp Parmesan to the creamy fior di latte. Rich in vitamins from the spinach, minerals from the mushrooms, and satisfying carbohydrates from the potatoes, this dish provides balanced nutrition in every slice. The golden, crispy exterior gives way to a creamy, umami-rich interior that will have everyone asking for the recipe.