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Name: Potato Spinach Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1 pound red-skinned potatoes scrubbed; 4 garlic cloves peeled; 3 TBSP Olive oil plus more for brushing; 6 leeks, white and green parts sliced and well rinsed; 2 pounds baby spinach; 1/2 tsp freshly ground black pepper; 2 cups crumbled feta cheese; 1/2 cup fresh dill finely chopped; 1/2 cup fresh mint finely chopped; kosher salt; 3 large eggs lightly beaten; 2 frozen puff pastry sheets thawed but kept cool

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INGREDIENTS

1 pound red-skinned potatoes ; scrubbed
4 garlic cloves ; peeled
3 TBSP Olive oil ; plus more for brushing
6 leeks, white and green parts ; sliced and well rinsed
2 pounds baby spinach
1/2 tsp freshly ground black pepper
2 cups crumbled feta cheese
1/2 cup fresh dill ; finely chopped
1/2 cup fresh mint ; finely chopped
kosher salt
3 large eggs ; lightly beaten
2 frozen puff pastry sheets ; thawed but kept cool

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Oil a 9 x 13 inch baking dish.

2. Put the potatoes and garlic in a large saucepan and cover with water by at least an inch. Bring to a boil, reduce the heat, and cook until the potatoes are tender, about 20 minutes. Drain. Peel all, some or none of the potatoes. Return them to the pot with the garlic and mash well with a fork or potato masher. Set aside.

3. Heat the oil in a large skillet over medium-high heat. When it shimmers, add the leeks and cook, stirring, until they're tender and starting to brown, about 10 minutes. Add the spinach in handfulsw, stirring it into the leeks with a wooden spoon. Let each handful wilt and cood down before adding more. Once all the spinach is in the pan, season with pepper. Scarpe the spinach and leeks into a sieve set over a bowl. Let cool for about 15 minutes, then gently press out all the excess liquid.

4. Add the spinach and leeks, the feta, dill, mint and 1 tsp salt to the potatoes and mix well. Taste and adjust the seasoning, adding more salt if needed. Stir in the eggs.

5. Put 1 sheet of puff pastry on a lightly floured surface and roll it out sligthly to fit the baking dish. Spread the spinach filling evenly over the dough. Roll out the other sheet of pastry and cover the filing. Trim any excess. Brush the top with olive oil.

6. Bake until the pastry is puffed and golden brown, 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve the pie warm or at room temperature.

NOTES

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Potato Spinach Pie

1 pound red-skinned potatoes scrubbed
4 garlic cloves peeled
3 TBSP Olive oil plus more for brushing
6 leeks, white and green parts sliced and well rinsed
2 pounds baby spinach
1/2 tsp freshly ground black pepper
2 cups crumbled feta cheese
1/2 cup fresh dill finely chopped
1/2 cup fresh mint finely chopped
 kosher salt
3 large eggs lightly beaten
2 frozen puff pastry sheets thawed but kept cool

1. Preheat the oven to 350 degrees.  Oil a 9 x 13 inch baking dish.
2. Put the potatoes and garlic in a large saucepan and cover with water by at least an inch.  Bring to a boil, reduce the heat, and cook until the potatoes are tender, about 20 minutes.  Drain.  Peel all, some or none of the potatoes.  Return them to the pot with the garlic and mash well with a fork or potato masher.  Set aside.
3.  Heat the oil in a large skillet over medium-high heat.  When it shimmers, add the leeks and cook, stirring, until they're tender and starting to brown, about 10 minutes.  Add the spinach in handfulsw, stirring it into the leeks with a wooden spoon.  Let each handful wilt and cood down before adding more.  Once all the spinach is in the pan, season with pepper.  Scarpe the spinach and leeks into a sieve set over a bowl.  Let cool for about 15 minutes, then gently press out all the excess liquid.  
4.  Add the spinach and leeks, the feta, dill, mint and 1 tsp salt to the potatoes and mix well.  Taste and adjust the seasoning, adding more salt if needed.  Stir in the eggs.
5.  Put 1 sheet of puff pastry on a lightly floured surface and roll it out sligthly to fit the baking dish.  Spread the spinach filling evenly over the dough.  Roll out the other sheet of pastry and cover the filing.  Trim any excess.  Brush the top with olive oil.
6.  Bake until the pastry is puffed and golden brown, 30 to 35 minutes.  Let stand for 10 minutes before cutting into squares.  Serve the pie warm or at room temperature.

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 12 Servings

Calories: 157
Calories from Fat: 81 (52%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.7g
Cholesterol 128mg		39 %
Sodium 390.2mg		13 %
Potassium 668.1mg		18 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 8.1g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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