@noor2524muw: Recipe Name Sun-Dried Tomato, Spinach and Feta Potato Pie Ingredients 1. Russet potatoes, peeled and grated – 2 lb (900 g) 2. Fresh spinach, chopped – 3 cups 3. Sun-dried tomatoes, drained and chopped – 1/2 cup 4. Feta cheese, crumbled – 3/4 cup 5. Shredded mozzarella cheese – 1 cup 6. Large eggs – 3 7. All-purpose flour – 1/4 cup 8. Yellow onion, finely chopped – 1 small 9. Garlic, minced – 3 cloves 10. Olive oil – 2 tbsp 11. Unsalted butter, melted – 2 tbsp 12. Dried oregano – 1 tsp 13. Paprika – 1/2 tsp 14. Salt – 1 tsp, or to taste 15. Black pepper – 1/2 tsp 16. Fresh chives, chopped – 2 tbsp Recipe 1. Preheat the oven to 375°F (190°C). Grease a round, deep baking dish with butter or olive oil. 2. Peel and grate the potatoes using a box grater. Transfer them to a clean kitchen towel and squeeze firmly to remove as much moisture as possible. 3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. 4. Add the minced garlic and cook for another 30 seconds until fragrant. 5. Add the chopped spinach and cook for 2–3 minutes until wilted. Remove from the heat and allow the mixture to cool slightly. 6. In a large mixing bowl, combine the grated potatoes, melted butter, eggs, flour, oregano, paprika, salt, and black pepper. 7. Mix thoroughly until the potatoes are evenly coated and the ingredients form a cohesive mixture. 8. Fold in the cooked spinach and onion mixture, chopped sun-dried tomatoes, crumbled feta, and shredded mozzarella. 9. Stir gently to distribute the cheese and vegetables evenly throughout the potato mixture. 10. Transfer the mixture to the prepared baking dish. Press it down firmly with a spatula and smooth the surface. 11. Bake uncovered for 45–60 minutes, depending on the depth of the dish, until the potatoes are tender and the top is deeply golden. 12. If the top browns too quickly, loosely cover the dish with aluminum foil and continue baking until the center is fully cooked. 13. For an extra-crispy crust, broil for an additional 2–3 minutes, watching carefully to prevent burning. 14. Remove the potato pie from the oven and let it rest for 10–15 minutes so it sets properly and slices neatly. 15. Garnish with freshly chopped chives, cut into wedges, and serve warm. Pair with a crisp green salad or a spoonful of garlic yogurt sauce for a delicious meal. Follow for more irresistible savory pies, cheesy comfort food, and easy homemade recipes your family will love!

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Saturday 17 October 2026 18:54:41 GMT