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Crispy grated potato pie with spinach and mushrooms golden crust.

Grated Potato Pie with Spinach and Mushrooms

A stunning Mediterranean-inspired savory pie featuring a signature crispy, hash-brown-style "grated potato crust." This vegetarian centerpiece is packed with earthy sautéed mushrooms, fresh spinach, and salty feta cheese. It’s a healthy comfort food classic that works perfectly for a weekend brunch or a light family dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8
Course: Main Course, Side Dish
Cuisine: Greek, Turkish
Calories: 245
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1.3 lbs Russet potatoes peeled and grated
  • ¾ cup shredded mozzarella
  • 2 tbsp Olive oil
  • Salt and pepper to taste
For the Filling:
  • 1 cup chopped mushrooms
  • 1.5 cups fresh spinach
  • 3 large eggs
  • ¾ cup Greek yogurt or milk
  • ½ cup crumbled feta
  • 2 cloves garlic minced
  • ½ onion diced
  • Pinch of nutmeg

Method
 

  1. Prep Crust: Grate potatoes and squeeze out all liquid using a towel. Mix with mozzarella, oil, and seasoning.
  2. Bake Crust: Press into a 9-inch dish. Bake at 400°F for 35–40 minutes.
  3. Sauté: Cook onions and mushrooms until golden; stir in spinach until wilted.
  4. Whisk: Combine eggs, yogurt, spices, and sautéed veggies.
  5. Final Bake: Pour into crust. Bake at 375°F for 15–20 minutes until set.

Notes

  • The Golden Rule: You must squeeze every drop of moisture from the grated potatoes using a clean kitchen towel; otherwise, the crust will be soggy instead of crispy.
  • Potato Choice: Use Russet potatoes for the highest starch content to achieve the best crunch.
  • Visual Guide: Refer to image_0e2c1c.png to see the desired level of "deep golden brown" for the crust edges before adding your filling.