Pan-fried potato pie with spinach and mozzarella cheese is a tasty and versatile recipe, perfect as a quick dinner solution or to use up leftovers from the fridge.

Quick and easy to prepare, it can be filled not only with spinach, but also with other available vegetables, making it an economical and tasty option, ideal for any occasion.

This dish can be served as a one-course meal or as a tasty main course: a soft potato shell wraps a stringy and tasty filling of spinach and mozzarella, making it perfect even for those on a vegetarian diet. It is a recipe suitable for all seasons, including summer, as it is conveniently cooked in a frying pan, without the need for an oven. Accompanied by a fresh salad, it is a practical and delicious choice to bring a complete and satisfying meal to the table.

Pan-fried potato pie with spinach and mozzarella cheese

Ingredients

1 kg Melrose potatoes
500 g spinach
60 g Parmesan cheese
200 g mozzarella
200 g provola
2 eggs
50 g breadcrumbs
1 garlic clove
Extra virgin olive oil, salt, pepper
Procedure

Prepare the spinach: cook in a pan with garlic and oil, salt and chop.
Cook the potatoes: boil or microwave them; mash and mix with eggs, Parmesan cheese, salt and pepper.
To assemble: in the pan lined with baking paper, lay half of the potatoes, raising the edges. Stuff with spinach, cheese and cover with the rest of the potatoes.
Bake: cook on a low heat with a lid for 15 minutes per side, turning the pie with the help of the baking paper.
Serving: leave to rest for 10 minutes and serve.
Storage: store in the fridge and consume within 24 hours.