Potato Crusted Spanakopita
My family signed up to be part of Walden Local Meat's meat share this year. We're entering our 4th month, and really enjoying it! What I like, besides the freshness of the meat and the fact it is locally sourced, is that we receive some meats and cuts of meats that I normally wouldn't buy.
My husband is a huge lamb fan. To be honest, I like some cuts of lamb, but not all. We had some lamb loin chops, and I needed a side to go with it. I had about 2 pounds of fresh spinach in the fridge and some feta, and automatically was like, "ZOMG, spanakopita!" But then I realized I had no phyllo dough. BUT I did have Yukon gold potatoes! So, I made a play on spanakopita in a pie dish, with thinly sliced potatoes as the crust all up the sides and the spinach and cheese filling in the middle. And wouldn't you know. It came out pretty darn good. And you know what else? This is a Passover friendly recipe. As well as gluten free. Oh! AND this is basically eating your vegetables with potato chips. Um, sign me up for seconds.
Potato Crusted Spanakopita
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 16 ounces fresh spinach...if you use frozen, make sure it is thawed and drained
- 1/2 cup feta, cows milk and Greek preferably, crumbled
- 1/2 cup parmesan cheese, grated
- Kosher salt, cracked pepper
- 1 tablespoon fresh dill, chopped (or about a teaspoon of dried)
- 1 tablespoon fresh parsley, chopped (or a teaspoon of dried)
- 4 Yukon gold potatoes, thinly sliced, approximately 1/4"
For the potatoes
Preheat the oven to 425 degrees. Rinse and dry the potatoes. No need to peel. Slice the potatoes (I used a mandolin for even slicing) and place on a baking sheet that is sprayed with nonstick spray. Spray the top of the potatoes. Bake the potatoes for 7-10 minutes until slightly cooked. Some may start getting brown, pull them out at this time. Set baking sheet(s) aside.
For the filling
In a large saute pan over medium low heat, add a bit of extra virgin olive oil and the onions and garlic. Sprinkle about a 1/2 tsp of salt and a few grinds of cracked pepper (and a pinch of nutmeg if you fancy) on top of the onions and garlic and cook low and slow for about 10 minutes. Add the spinach and cook until wilted. Set aside to cool slightly.
In a large bowl, mix the feta, parmesan cheese, dill, parsley and mix (I used my hands, just get in there and get it done!). Add the cheese to the slightly cooled spinach mix.
Grab a pie dish and spray with nonstick spray.
Layer the sliced potatoes along the bottom of the pan and up the sides, so that they are scalloped and slightly overlapping (see photos).
Leave enough room for the potatoes up the side to slightly fold over the spinach mix as shown. Add the spinach mix to the center of the pie dish. Fold each potato slice over the middle so that each slice is slightly overlapping the next.
Bake in a 375 degree oven for 20-30 minutes, until potatoes are slightly golden brown. Serve warm or room temperature!