This smashed potato pie with spinach, courgette and feta is a lovely Greek-inspired pie, where I have taken my cue from both spanakopita and kolokithopita – and brought it all together in one really delicious version with a potato base.
The base is made from potatoes, crushed straight into the tin, and together with the filling it makes a hearty, satisfying pie.
The filling is sautéed vegetables – onion, garlic and courgette – seasoned with parsley and oregano. The spinach is stirred in at the end and left to wilt, so the filling becomes nicely concentrated without too much liquid – exactly as it should be in a good pie.
The pie is assembled in layers of vegetable filling, egg mixture and crumbled feta, which brings plenty of flavour and a lovely creamy texture. After a spell in the oven you have a golden, filling and wonderfully tasty pie that works just as well warm as cold.
Serve it with a fresh green salad and perhaps a creamy garlic yoghurt or tzatziki – and you have a meal that suits a warm summer’s day just as well as a cosy autumn evening.
Smashed potato pie with spinach, courgette and feta
Ingredients
Filling
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 300 g courgette, cut into small dice
- 1 tsp oregano
- 1 handful parsley, finely chopped
- 300 g fresh spinach
- Salt and freshly ground pepper
- Olive oil
You will also need
- 750 g boiled potatoes
- 120 g feta
- 5 eggs
- 100 g Greek yoghurt
- Salt and freshly ground pepper
- Olive oil
Method
- Line a springform tin with baking paper – press it well into the corners, and spray with a little cooking spray or brush with a little oil. The springform tin should measure approx. 22 cm in diameter.
- Tip the boiled potatoes into the springform tin and crush them with the base of a glass so they cover the whole base, and the potatoes also line the sides of the tin. Season with salt. I rub the glass with a little oil so the potatoes don’t stick to it.
- Heat a splash of oil in a frying pan and fry the onion until soft and translucent.
- Add the courgette and garlic and fry for a further 4-5 minutes – season with oregano, salt and freshly ground pepper.
- Stir in the parsley and spinach, and cook until the spinach has wilted and released a good deal of its liquid.
- Whisk the eggs together with the yoghurt, and season with salt and freshly ground pepper.
- Spread half the filling over the base – filling, egg mixture and crumbled feta – then continue with another layer – filling, egg mixture and feta. Feel free to swirl the top a little.
- Bake the potato pie in a preheated conventional oven (top and bottom heat) at 180°C for approx. 45-50 minutes. If it needs more colour, you can happily turn the oven up to 200°C for the final 20 minutes.
- Leave the pie to rest for 10-15 minutes before slicing and serving. Drizzle a little olive oil over the top along with a sprinkling of parsley.
Nutrition
Premium
Hejsa
Kan jeg bruge frossen spinat i stedet for frisk? 🙂
Hej Ditte
Sagtens ja, husk at stege det godt af, så væde fordamper 🙂
Warm wishes, Dianna
.
kan den laves i et tærteform
Har netop lavet denne kartoffelsalat og den smagte så lækkert
Hej Kirsten
Tusind tak for din dejlige feedback – det gør mig så glad at høre 🙂
Warm wishes, Dianna