Potato and Spinach Pie
A pie with potatoes and spinach is a recipe featuring fresh ingredients from the pie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 200 g fresh spinach
- 350 g leeks
- 1 tbsp butter
- 2 Tomatoes
- 100 g grated Bergkäse cheese
- Salt
- Pepper (freshly ground)
- freshly grated nutmeg
- 1 pack filo dough
- 500 g quark
- 150 g yogurt
- 5 eggs
Instructions
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1.
Wash the potatoes and boil them for 20 minutes in salted water.
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2.
Preheat the oven to 180°C (350°F) with both top and bottom heat.
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3.
Wash, clean, and trim the spinach; blanch it briefly in lightly boiling salted water until wilted, then drain, shock in cold water, dry, squeeze out excess liquid, and finely chop.
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4.
Clean and wash the leeks, slice into rings, and sauté them in butter.
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5.
Score the tomatoes crosswise, blanch them in hot water, cool, peel, quarter, core, and dice them.
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6.
Combine the spinach, leeks, tomatoes, and cheese; season with salt, pepper, and nutmeg to taste.
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7.
Drain the potatoes, peel them, and slice into rounds.
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8.
Grease the baking dish. Mix quark with yogurt and eggs, whisk until smooth, and season.
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9.
Line the baking dish with layers of filo dough, spread half of the potato slices and season, then distribute half of the vegetable mixture and pour half of the quark mixture over it. Repeat with the remaining ingredients in the same order.
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10.
Bake in the preheated oven for about 60 minutes. If the pie browns too quickly, cover it loosely with aluminum foil as needed.
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11.
Serve warm or cold.
