Drive away potatoes and onions
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Spinach pie in a potato crust
ingredients
servings
6
Potatoes
800 oz
Spinach
500 oz
Food yeast flakes
100 oz
Onions
1 unit
Fresh mint
8 leafs
Nutmeg
to taste
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
second courses from Italy
Spinach pie in a potato crust
Spinach pie in a potato crust
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The potato crust spinach is a delicious casket of delicious potatoes stuffed with tasty spinach, a savory pie, tasty and easy, without having to knead and with the advantage of being gluten-free.
preparation
step 1
Peel the onion, chop finely and let it dry in a large non-stick pan over low heat with two tablespoons of oil, three tablespoons of water and a pinch of salt for 3-4 minutes, adding more water when the bottom dries.
step 2
Add the clean spinach, cover and cook for 2-3 minutes, then remove the lid and continue cooking for 3-4 minutes, stirring occasionally, until the bottom will dry. Pour the spinach into a bowl, season with salt, pepper and nutmeg,
step 3
chop them coarsely. Peel the potatoes, cut into slices of 3-4 cm thick and plunge 1/3 for 2-3 minutes in appealing boiling salted water, drain them with a perforated spoon and let them cool.
step 4
Then dip the remaining potatoes in the same water and cook for 8-10 minutes after boiling. Drain and mash then mashed spinach puree with minced mint, food yeast, salt and pepper.
step 5
Arrange the potato slices slightly overlapping on the bottom and sides of a 24 cm diameter hinge mold, lined with wet and squeezed baking paper. Pour the mixture into the potato shell and bake the cake in a preheated oven at 180 ° C
step 6
for about 45 minutes. Serve hot and enjoy your meal!
