Best Potato Spinach Pie Recipes

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD

Steps:

• Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
• Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
• Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
• Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
• Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
• Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
• Divide pot pie among plates and serve salad alongside.

SLICED SIRLOIN SMOTHERED IN ONIONS, WITH ROQUEFORT POTATO PIE AND SPINACH SALAD WITH BACON DRESSING

Steps:

• Preheat grill pan to high heat. Remove meat from the refrigerator and unwrap. Let beef stand a few minutes, to take the chill off.
• Heat a medium skillet over moderate heat. Add butter and sliced onions to a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet.
• Meanwhile, place peppercorns in a heavy-duty food storage bag. Hit peppercorns with a small, heavy frying pan to crack them. Baste meat with a little Worcestershire sauce on each side using a pastry brush. Coat steaks on 1 side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare.
• Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes. If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl. Stir cheese and scallions into the mashed potatoes. Heat a nonstick skillet over moderate heat. Coat the inside of pan with butter to aid in crusting. Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes. Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface. Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center.
• While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1 /2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat. Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar and pour over salad. Toss salad and serve.
• Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one.
• Slice steaks thin against the grain of the meat. Smother steak slices in onions. Cut potato pie into 4 wedges and serve along side steaks with spinach salad.

SPINACH AND POTATO PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in the preheated oven, and bake for 45 minutes, or until tender. Turn once or twice. Cool, peel and cut into 1/4 inch slices.
• Reduce the oven temperature to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the spinach, green onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a 9 inch square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers, and finish with mozzarella cheese on top.
• Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.

MUSHROOM, SPINACH & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

POTATO SPINACH PIE

Steps:

• In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SPINACH POTATO PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Pour into a greased 9-in. pie plate., Bake 40 minutes. Arrange tomatoes over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting.

SFONGO (SPINACH-AND-POTATO PIE)

Steps:

• Boil the potatoes in their skins until soft. Drain, cool, peel and mash the potatoes with a fork. Add the butter, milk, salt, pepper, eggs and 6 tablespoons of the grated cheese. Beat until well blended.
• Preheat the oven to 400 degrees. Wash and drain the spinach and press dry. Cook over low heat in a covered, nonstick skillet for 1 to 3 minutes. Season with salt and pepper to taste. Add the nutmeg and mix well.
• Use 1 tablespoon of the olive oil to grease a 9-by-12-inch baking dish. Use a spatula to press half the mashed potatoes into the bottom of the dish, layer in the spinach, top with the remaining potatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD

Steps:

• Preparation Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact. Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan. Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes. Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine. Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent. Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving. Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine. Divide pot pie among plates and serve salad alongside. Cooks' NoteAny brand frozen puff pastry works; the weight may vary, but either way, you'll have enough to work with.

CHICKEN-SPINACH PIE WITH POTATO CRUST

Steps:

• Cook potatoes and mash with other ingredients until smooth. While potatoes are cooking... 1. Set oven to 375 degrees. Spray a heavy-bottomed skillet with cooking spray and place over med heat. 2. Add carrots, onion, and thyme. Cook until browned, stirring often. 3. Add chicken and cook (if needed) until golden brown. Turn off heat; stir in spinach, ricotta, and salt. 4. Place chicken mixture in a 9-inch pan and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, broil for 5 more minutes.