Crispy Grated Potato Pie with Spinach & Mushrooms

A golden, crunchy potato crust with a savory, juicy spinach-mushroom filling inside. Perfect for breakfast, brunch, or a comforting vegetarian dinner.

⭐ Ingredients (Serves 4–6)

For the Potato Crust

• 4 large potatoes, peeled and grated

• 1 egg (for binding)

• 2 tbsp cornflour or plain flour

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika (optional)

• ½ tsp chili flakes (optional)

• 2 tbsp olive oil or melted butter (for baking)

For the Filling

• 2 cups spinach (chopped)

• 1½ cups mushrooms (sliced)

• 1 medium onion (finely chopped)

• 2 garlic cloves (minced)

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp chili flakes

• ½ cup mozzarella cheese (optional, for a creamy center)

🍳 Instructions

Step 1 — Prepare the Potato Crust

1. Grate the potatoes using the large side of a grater.

2. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much water as possible—this is crucial for crispiness.

3. Transfer the dry potatoes to a bowl and add:

   • egg

   • cornflour

   • salt

   • pepper

   • paprika & chili flakes

4. Mix thoroughly until every strand is coated and the mixture holds together slightly.

Step 2 — Make the Filling

1. Heat 1 tbsp oil in a pan.

2. Add chopped onion + garlic; sauté until softened and lightly golden.

3. Add mushrooms and cook until they release water and turn golden-brown.

4. Add spinach and cook just 1–2 minutes until wilted.

5. Season with salt, black pepper, and chili flakes.

6. Turn off heat.

7. Mix in mozzarella (if using) and let filling cool for 5 minutes so it doesn’t steam inside the pie.

Step 3 — Assemble the Pie

1. Preheat the oven to 400°F (200°C).

2. Brush your baking dish generously with oil (cast iron or metal works best).

3. Spread half of the potato mixture evenly at the bottom, pressing firmly to form a tight crust.

4. Add the spinach–mushroom filling in an even layer.

5. Cover with the remaining potato mixture and press again so it forms a sealed top.

Step 4 — Bake

1. Brush or drizzle 2 tbsp oil over the top.

2. Bake for 30–35 minutes, or until the potatoes are cooked through.

3. Switch to broil/grill mode for 5–7 minutes to crisp the top to a deep golden brown.

Step 5 — Rest & Serve

1. Remove from oven and let it rest 10 minutes.

   • (If you slice too early, it may fall apart.)

2. Slice into wedges and serve warm.
   The outside will be crispy and the center juicy and flavorful.

❓ Tips & Q/A

How to get extra crisp?

Squeeze out all potato water, press crust tightly, and broil at the end with oil.

Pie breaking apart?

Not enough moisture removed, or sliced while hot. Always rest it.

Egg-free option?

Mix 3 tbsp cornflour + 3 tbsp milk/yogurt or ¼ cup mashed potato as binder.

Pan-fry method?

Cook on medium-low, covered, flip once, and crisp both sides.

Add-ins?

Cooked & squeezed carrots, zucchini, or herbs (dill, parsley) all work great.

Storage

Fridge: up to 3 days.
Reheat: oven or air fryer 6–8 min for crispness (avoid microwave).