Potato Crust Spinach & Feta Pie

This Potato Crust Spinach & Feta Pie combines creamy eggs, tangy feta, and fresh herbs in a crispy potato crust, making it a perfect go-to for easy dinners or a delicious addition to any BBQ. Simple to prepare and full of flavour.

Serves 6

Effort: Easy/ Moderate

Prep Time: 20 minutes 

Cook Time: 40 minutes

Gluten free

Ingredients

• 800g potatoes
• 100g fresh spinach, wilted in the microwave (see tips)
• ½ cup diced spring onions
• 1 garlic clove, minced
• 4 eggs
• ½ cup Greek yogurt
• 200g feta cheese, crumbled

• ¼ cup each of fresh dill and parsley, chopped

• Zest of half a lemon

• Salt and pepper, to taste

Instructions

1. Prepare the potatoes for the crust - Wash the potatoes and add them to a large pan to parboil. If using larger potatoes, cut them into smaller pieces or cubes to reduce cooking time. For baby potatoes, proceed as is.
2. Cover the potatoes with cold water, place a lid on the pan, and bring the water to a boil. Once boiling, reduce the heat to a gentle boil, or remove the lid to prevent boiling over. Boil for 5-10 minutes, depending on size. Test with a fork or knife—there should be slight resistance.
3. Drain the potatoes and let them cool for about 10 minutes.
4. Preheat your oven to 200°C fan (220°C conventional).
5. Lightly coat the inside of a springform pie dish with spray oil. Place the cooled potatoes in the dish and use the bottom of a glass to smash them, spreading the potato mixture across the bottom and up the sides of the dish to form a crust.
6. Brush or spray the crust with oil, then bake for 20 minutes until the edges are crisp and the base is set. Check and bake longer if needed for a crispier texture.
7. While the crust is baking, whisk together the eggs and Greek yogurt in a bowl. Stir in the wilted spinach, spring onions, garlic, feta, fresh herbs, lemon zest, salt, and pepper.
8. Remove the potato crust from the oven and reduce the temperature to 180°C fan (200°C conventional).
9. Pour the filling into the potato crust and bake for 20 minutes, or until the center is set.
10. Remove from the oven and let cool slightly before serving warm.

Hints & Tips

• Quick Spinach Wilt: Place the fresh spinach in a microwave-safe bowl and cook in 30-second intervals until it reaches the desired wilted texture.
• Serving Suggestions: This pie is perfect for a quick weeknight dinner or as a great addition to a BBQ spread.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.