Description
Potato and Spinach Pie with Bechamel Sauce delights taste buds!
Ingredients
Scale
- 2 large russet potatoes (about 1.5 pounds), peeled and thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups fresh spinach, washed and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 pre-made pie crust (9-inch)
For the Bechamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Add the chopped spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Stir in the cooled spinach mixture until well combined.
- Place the pie crust in a 9-inch pie dish. Layer half of the sliced potatoes on the bottom of the crust.
- Spread the spinach and cheese mixture over the potatoes, then layer the remaining potatoes on top.
- To make the Bechamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5-7 minutes. Stir in the salt, pepper, nutmeg, and Parmesan cheese.
- Pour the Bechamel sauce over the layered pie.
- Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
- Let cool for 10 minutes before slicing.
Notes
- For a gluten-free version, use a gluten-free pie crust and cornstarch instead of flour for the Bechamel sauce.
- Add cooked bacon or ham to the spinach mixture for extra flavor and protein.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Potato and Spinach Pie with Bechamel Sauce