Potato-crusted Summer Pie

1 sheet of frozen shortcrust pastry, thawed
1 red onion, finely sliced
½ small bunch of spinach, finely chopped

4 or 5 dollops of ricotta cheese
5 small chat potatoes, sliced finely
3 eggs, beaten
grated parmesan cheese

Line a 19cm ovenproof pie dish with the thawed pastry, trim edges.
Cover pastry with baking paper, fill with dried beans or rice.  Bake in moderate oven for 15 minutes, remove paper and beans, bake a further 10 minutes, cool.
Microwave onion and a teaspoon of butter in a covered microwave safe dish for about 3 minutes. Drain well, let cool and spread into pie case.
Microwave the spinach in a tablespoon of water, drain well and spread over the onion.
Spoon the ricotta cheese over the spinach and spread evenly.
Microwave the sliced potatoes, for about 4 minutes or until tender but still firm enough to separate. Arrange overlapping slices of potato over the filling.
Pour beaten eggs carefully over the potatoes and sprinkle with parmesan cheese.
Bake at 160°c for about 40 minutes, or until set.

Wanting to use some ricotta cheese and having a few packets of frozen pastry in the freezer, I made this pie with the ingredients available. You could substitute the vegetables and use zucchini instead of spinach and top with sliced kumara (sweet potato).

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