Sliced potato and spinach pie: light and vegan recipe

Potato and spinach pie, the vegan recipe to prepare a delicious and light savory pie

Sliced potato and spinach pie, here she is prescription to prepare a second vegan dish tasty and low in calories. Perfect dish for those who follow a cruelty free diet or for those who keep their figure under control, it is certainly an alternative way to serve vegetables on the table.

To be consumed still hot or even at room temperature, this savory pie enhances and balances the taste of potatoes and spinach. When cut it is very firm and does not flake off when portioning.

Ingredients

1,2 Kg of potatoes
500 gr of cleaned and washed spinach
dried chives to taste
Salt to taste
extra virgin olive oil to taste

Preparation Time:
60 minutes
Cooking time:
20 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare the sliced potato and spinach pie: procedure

Pillar the potatoes and cut them into slices about three to four millimeters thick and soak them in a bowl full of water to prevent them from blackening,
boil the spinach in a little lightly salted boiling water for a couple of minutes, so that they remain a nice bright green, and put them to drain in a colander,
boil now the potatoes for about eight minutes in lightly salted boiling water and flavored with chives, when cooked, remove them delicately from the water with a slotted spoon and let them drip.

When the potatoes and spinach will have finished draining line a mold with parchment paper, grease it with oil and cover the bottom of it with the potatoes, arranging them neatly,
cover up with the spinach and cover them with the potatoes,
bake in a hot oven at 200 ° and cook for about fifteen to twenty minutes,

cooking when finished, take it out of the oven and let it rest for about ten minutes,
Than we being careful not to burn yourself, turn the mold upside down on a serving dish,
remove the mold and then the parchment paper,