Cheesy Mediterranean Potato-Crusted Pie

Cheesy Mediterranean Potato-Crusted Pie

Recipe by Sima Kazarnovsky

This recipe is loosely based on my mother-in-law’s famous spinach quiche recipe, but with a Mediterranean twist. With a potato crust, protein-rich cottage cheese, and colorful veggies, it’s the perfect Chol Hamoed supper — a welcome change from all that poultry and meat we consume during the Yom Tov meals.

SERVES 6

• Crust
• 3 medium-size Idaho potatoes, sliced very thinly
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp sea salt
• ¼ tsp coarse black pepper
• ½ tsp dried parsley

Filling

• ¼ cup olive oil
• 2 large red onions, cut in thin half-moons
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, quartered
• ½ cup olives, halved (optional, but highly recommended)
• 3 cups shredded fresh spinach or 6 oz frozen spinach
• 6 oz (170 g) Muenster cheese, divided
• 2 cups cottage cheese
• ¼ cup crumbled feta cheese
• 2 eggs
• 1½ tsp salt, plus more for sprinkling
• ½ tsp coarse black pepper
• ½ tsp granulated garlic
• 1 tsp oregano, plus more for sprinkling

Preheat oven to 425°F (220°C).

To prepare the crust, toss potatoes in oil, garlic, and spices. Spray the bottom of a round pan with cooking spray.

Layer the potatoes over the bottom and then along the sides of the pan, creating a shell. Allow them to overlap slightly so that there are no empty spaces. Bake for 25 minutes.

Meanwhile, create the filling. Heat the oil in a pan with the onions and garlic and sprinkle with salt. Sauté for 7–8 minutes, until the onions are soft and translucent.