Talk about a pie and it is a possibility that you will imagine an exquisite dessert with fruits and syrups over them. However, here is a pie that is savoury in taste but will surely make you forget those tempting desserts. Potato and Spinach Pie is a delectable dish baked using potato, spinach, Parmesan cheese and egg custard. This egg custard is further cooked using eggs, fresh cream and butter that has a hint of nutmeg and black pepper.
500 gm potato
60 gm parmesan cheese
6 sprigs tarragon
grated nutmeg as required
200 gm spinach
1/2 tablespoon butter
100 ml fresh cream
1/2 teaspoon parboiled black pepper
Wash potatoes in running water, peel and cut into the thinnest possible round slices and divide into 3 equal portions.
Clean spinach and blanch in salted boiling water for 30 seconds. Drain the water and refresh the spinach leaves in iced water. Then drain and divide into equal portions.
Now, grate and divide Parmesan cheese into 3 equal portions. Beat the eggs in a bowl, and then add cream and 2 sprigs of tarragon. Sprinkle black pepper and a pinch of grated nutmeg. Whisk until the liquid is homogeneous. Divide in 3 equal portions.
Preheat oven at 300 degree Fahrenheit. Meanwhile, grease a pie mould with butter and arrange a layer of potatoes, slightly overlapping. Cover with a portion of spinach leaves and pour in a portion of the egg mixture and drizzle a portion of the cheese.
Repeat the process with the remaining portions and bake in the pre-heated oven for an hour or until the potatoes are cooked. Prick it with a cooking needle, if it comes out dry, the flan is cooked. Remove and keep warm.
Demould, cut the pie into wedges and garnish with remaining tarragons and serve with a portion of salad.