Spinach and Potato Pie

A hearty vegetarian recipe with just a few simple ingredients.

Follow my pie crust directions using the 1 cup of butter. Roll out bottom crust and fit into pan; shape top crust into disc, wrap in Saran Wrap, and refrigerate both crusts.

Start two pots of water boiling, one salted. Scrub or peel (I prefer peeled) potatoes and dice (about 1" cubes). Parboil in salted water for 10 minutes and drain. Wash, de-stem, and tear spinach. When unsalted water boils, turn off heat and blanch spinach until just wilted. Drain and press; set aside.

Take bottom crust from refrigerator and assemble pie as follows: potatoes, dot 1/4 cup butter on top, salt. 1 cup shredded cheese. Spinach. Salt, pepper, and nutmeg. Final cup cheese. Fit top crust; flute edges and vent. Bake at 350 for 40 minutes. Let set for 10 minutes; cut and serve.View my food blog entry.6 large servings60This makes one double-crust pie.2 1/2 cups flour1/2 teaspoon salt1 1/4 cup butter (2 1/2 sticks), divided (1 cup, 1/4 cup)Ice water2 lbs. baby white or fingerling potatoes2 bunches spinach2 cups grated sharp cheddar cheeseNutmegSalt (or Herbamare)Fresh ground pepper