Spinach and Potato Filo Pastry Pie
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- Ingredients
- 2 large russet potato (peeled)
- 4 large eggs (at room temperature)
- ¼ cup milk
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 sheets Filo dough
- 2 shallots (peeled and chopped)
- 5 cups Frozen Spinach (thawed and drained well)
- 1 medium Tomato (rinsed; trimmed and chopped)
- ½ cup Gruyere (grated)
Preparation steps
1.
Preheat oven to 400º F / 200º C.
2.
Cut the potatoes into 1/4-inch /.65 cm slices and place in pot of cold water. Bring to a boil over medium-high and cooking until tender when pierced with a fork, about 10 minutes. Plunge into potatoes into ice water to stop the cooking process, drain and set aside.
3.
Break eggs in a mixing bowl; whisk well. Add milk and and whisk to incorporate. Season the mixture with salt and pepper.
4.
Grease a 9-inch / 23 cm pie plate. Lay one sheet of pastry out flat in the bottom of the pie plate, letting any extra drape over the sides. Scatter the shallots over the bottom. Arrange spinach, potatoes, tomatoes and cheese in layers. Carefully pour the egg mixture over the layers and top with the remaining sheet of pastry; pinch the edges together to create a seal. Cut several small vents in the top of the crust, to let steam out.
5.
Place on a baking sheet and bake 25 to 30 minutes or until set. Serve hot or cold.
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