Crispy Grated Potato Pie with Spinach & Mushrooms

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Crispy Grated Potato Pie with Spinach & Mushrooms

  • Prep time: 20 minutes

  • Cook time: 45 minutes

  • Servings: 4–6

  • Difficulty: Easy-Medium

Ingredients

The Potato Crust:

  • 3 large Russet potatoes (approx. 1.5 lbs), peeled

  • 3 tbsp olive oil (divided)

  • 1 tsp garlic powder

  • 1/2 tsp salt & 1/4 tsp black pepper

The Filling:

  • 8 oz Cremini or Button mushrooms, sliced

  • 4 cups fresh baby spinach, roughly chopped

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 cup shredded Gruyère or Sharp Cheddar

  • 2 large eggs (to bind the filling)

  • 1/4 cup heavy cream or Greek yogurt

Instructions

  1. Prep the Potatoes: Grate the potatoes using a box grater. Place them in a clean kitchen towel and squeeze out as much liquid as humanly possible. This is the secret to the crunch.

  2. Form the Crust: Toss the dry shredded potatoes with 2 tbsp olive oil, garlic powder, salt, and pepper. Press the mixture into the bottom and up the sides of a greased 9-inch pie dish or cast-iron skillet.

  3. Par-bake: Bake the crust at 200°C (400°F) for 20 minutes until the edges start to brown.

  4. Sauté the Filling: While the crust bakes, heat the remaining oil in a pan. Sauté onions and mushrooms until browned. Stir in the garlic and spinach until wilted. Remove from heat and let it cool slightly.

  5. Mix & Fill: In a bowl, whisk eggs and cream. Fold in the sautéed vegetables and half the cheese. Pour this into the par-baked potato crust.

  6. Final Bake: Top with the remaining cheese. Bake for another 20–25 minutes until the center is set and the potato edges are golden-brown and crispy.

Notes & Pro-Tips

  • The Dryness Factor: If your potatoes are wet, the bottom will be soggy. If you think you’ve squeezed enough water out, squeeze one more time.

  • Potato Choice: Russets are best because their high starch content helps the “crust” stick together. Yukon Golds work but won’t be quite as crispy.

  • The Skillet Hack: Using a cast-iron skillet will give you the absolute best crust texture due to superior heat retention.

Nutritional Info (Per Serving)

Based on 6 servings

Calories Fat Carbs Protein Fiber
285 kcal 18g 22g 11g 3g

Benefits of this Dish

  • Nutrient Dense: Spinach provides a massive hit of Vitamin K and Iron, while mushrooms offer B vitamins and selenium.

  • Gluten-Free: A natural alternative to flour-based quiches or savory pies.

  • Satiety: The combination of healthy fats from the cheese/eggs and complex carbs from potatoes keeps you full longer than a standard salad.

Q&A

Q: Can I make this vegan?

A: Yes! Swap the eggs/cream for a silken tofu purée and use a vegan cheese shreds or nutritional yeast for the topping.

Q: My crust is falling apart when I slice it. Why?

A: Usually, this happens if the potatoes weren’t pressed firmly enough into the dish or if they were too thick. Aim for a 1/2-inch thickness for the base.

Q: Can I prep this in advance?

A: You can grate and squeeze the potatoes ahead of time, but keep them submerged in cold water (then dry again) to prevent browning. Ideally, bake the crust fresh for maximum crunch.

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