Potato cake stuffed with green

This pie definitely need to cook at a time when many young greens. And the more diverse it is, the more interesting it will taste like pie.

Cooking time - 1 HR 30 mins

Number of servings - 6-8

The complexity of cooking- medium

  • 3-4 large potatoes (about 600 g)
  • 200 g spinach
  • 200 g of sorrel
  • 2 eggs
  • 250 g of cottage cheese
  • 1 large bunch of parsley, dill and green onions
  • 100 g feta
  • grated zest of 1 lemon
  • olive oil
  • salt, freshly ground black pepper
 HOW to COOK: Step 1 peel Potatoes. Half cut into crosswise round slices with a thickness of 3-4 mm. of the Remaining potatoes cut lengthwise, extra-long slices of the same thickness. Heat pan and grease with olive oil. Portions fry the potatoes until Golden brown. Put on paper towels. Step 2 go through the sorrel and spinach, remove stems, coarsely chop leaves. Place the spinach and sorrel to the pan, add 2 tbsp of water and cook until the leaves podanur, about 4 minutes Transfer to a colander and squeeze out excess liquid.

Step 3 Crumble feta with a fork into small pieces. Finely chop the parsley, dill and green onions. In a bowl whisk the eggs and cheese, add greens, braised sorrel and spinach, feta and lemon zest. Season with salt and pepper. Step 4 Preheat the oven to 175 °C. Grease a round detachable shape with a diameter 24 cm To the bottom of the form, lay overlapping potato slices. Along the sides lay overlap the long slices. Pour the filling and smooth. Bake the pie for 40-45 minutes. see also: Baked potatoes with avocado cream sauce Salad of young beetroot with potatoes Step 5 the Finished cake remove from the oven and leave it on for 15 minutes form. Then slide a knife along edges and carefully remove them. Serve warm or fully cooled.published

Cook with love ! Bon appetit!

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: www.gastronom.ru/recipe/35657/kartofelnyj-pirog-s-nachinkoj-iz-zeleni


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