Savory pies are highly valued for their simplicity and goodness. In addition, all you have to do is cook the vegetables, add a few other raw ingredients and pour it all over the puff pastry. The rest of the work will be for the oven, in a few minutes.
Such a versatile and tasty dish also lends itself to more elaborate variations. If instead of the ready-made puff pastry you put, for example, a bed of crispy potatoes … The result will be irresistible!
600 grams of potatoes (3 large)
2 tablespoons of olive oil
350 grams of spinach leaves
1 cup of ricotta cheese
1 and a half cups of chopped chives, parsley and dill
100 grams of crumbled feta cheese ( or other types of grated cheese)
Salt and pepper
1. Preheat the oven to 158°C
2. Cut two potatoes lengthwise into slices about 3mm thick. Cut the third potato widthwise into 3 mm slices
3. Place a frying pan over high heat with a little olive oil (2 tablespoons). Fry the potatoes until they turn golden brown and crispy.
Remove the potatoes from the pan, dry the excess oil on a piece of paper towel.
4. Line a springform pan with the potatoes, putting the longest on the edges and the others on the bottom. Overlap them slightly to avoid empty spaces.
5. Put the spinach with a little water in the same pan where the potatoes were cooked. Let them cook until tender, about 4 minutes. When they are ready, squeeze out the excess water by squeezing them with a spoon.
6. Beat the eggs in a bowl and add the ricotta. After having mixed well, pour inside the spinach, grated cheese, lemon zest, salt and pepper.
Mix all of the ingredients together.
7. Pour the mixture into the mold over the potatoes: bake for 40 minutes in the oven preheated to 185°C until the cake becomes solid and with a golden color.
Once out of the oven, allow to cool for a few minutes, making sure it remains warm enough when serving.
Enjoy your lunch!