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🍽️ Crunchy Spinach-Feta Pie with Potato Base

384 kcal · 30 min · 4 servings

Ingredients

• potatoes, mealy-cooking 750 g
• eggs 3 pcs.
• wheat flour, Type 405 1 tbsp
• salt 1 tsp
• pepper, black ground pinch
• chili, ground 0.5 tsp
• nutmeg, ground pinch
• rosemary, dried 0.5 tsp
• onions, yellow 1 pcs.
• garlic cloves 2 pcs.
• olive oil 1 tbsp
• leaf spinach, frozen 800 g
• cherry tomatoes 200 g
• feta 300 g
• milk 100 ml

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Peel the potatoes and grate them coarsely using a grater or a food processor.
3. 3. Place the grated potatoes into a clean kitchen towel.
4. 4. Squeeze the potatoes tightly to remove as much liquid as possible.
5. 5. Transfer the squeezed potatoes into a bowl.
6. 6. Stir in one egg and some flour into the potatoes.
7. 7. Season the mixture with salt, pepper, chili, grated nutmeg, and rosemary.
8. 8. Grease a 30-centimeter springform pan with baking spray.
9. 9. Press the potato mixture evenly into the pan.
10. 10. Form a border about 3 to 4 centimeters high from the mixture.
11. 11. Bake the rösti base for 25 minutes in the preheated oven.
12. 12. Dice the onion and garlic cloves finely.
13. 13. Heat olive oil in a large pan over medium heat.
14. 14. Sauté the onions and garlic for 2 to 3 minutes.
15. 15. Add the frozen spinach to the pan.
16. 16. Bring the mixture to a boil.
17. 17. Season with salt and pepper.
18. 18. Let the mixture simmer until almost no liquid remains.
19. 19. Halve the tomatoes.
20. 20. Crumble the feta cheese with your hands.
21. 21. Whisk the two eggs in a separate bowl.
22. 22. Mix the eggs with the feta, milk, and some pepper.
23. 23. Combine the spinach-onion mixture with the egg-feta mixture.
24. 24. Spread the filling evenly over the pre-baked rösti base.
25. 25. Bake the quiche for another 45 minutes in the oven.

Nutrition per serving

• kcal: 384
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 30 g