I have been making this recipe for a number of years. It can be put together rather quickly and in just over an hour you can have dinner on the table. The recipe was adapted form a Taste Of Home recipe that I found. We usually eat Potato Spinach Pie for dinner but you could serve it for a brunch as well. As a bonus it is also a lower fat recipe!
Potato Spinach Pie
Ingredients:
3 cups of coarsely shredded peeled potatoes
2 Tbsp olive oil, divided
1 tsp salt, divided
1/3 cup chopped onion
1 pkg (10 oz) frozen spinach, thawed and squeezed dry
1 cup (4 oz) shredded Swiss cheese
½ cup fat free evaporated milk
2 eggs, beaten
2 egg whites, lightly beaten
1 tsp dried oregano
¼ tsp nutmeg
Directions:
In a bowl, combine the shredded potatoes, 4 tsp olive oil and ½ tsp salt. Press onto the bottom and up the sides of a 9” pie plate coated with cooking spray.
Bake at 425 degrees for 20-25 minutes or until the crust is lightly browned. Cool on a wire rack.
Reduce oven temperature to 350 degrees.
In a non-stick skillet, sauté onion in remaining oil until tender. In a bowl, combine spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into baked crust.
Bake for 25-30 minutes or until top begins to brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Makes about 6 generous servings.
Leftovers heat up well in the microwave.
Nancy on the Home Front 