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Knust kartoffeltærte med spinat, squash og feta – Græsk inspireret tærte
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Smashed potato pie with spinach, courgette and feta

Recipe for a Greek-inspired pie with a potato base and a vegetable filling.
Course Main course
Cuisine Greek
Nøgleord Gluten-free, Potato pie
Total Time 1 hour 10 minutes
Servings 6 people
Calories 225kcal

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

Instructions

  • 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

Calories: 225kcal | Carbohydrates: 28g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 286mg | Potassium: 893mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4961IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 3mg