This delicious Sun-Dried Tomato, Spinach & Feta Potato Pie features a crispy, golden-brown potato crust filled with creamy feta cheese, tender spinach, tangy sun-dried tomatoes, and fluffy seasoned eggs. It is perfect for breakfast, brunch, lunch, or a comforting vegetarian dinner. Every slice offers a wonderful combination of crispy potatoes, savory cheese, and Mediterranean-inspired flavors.
Prep Time: 25 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Cuisine: Mediterranean-inspired
Course: Breakfast, Brunch, or Main Course
Ingredients
For the Potato Crust
– 2 pounds (900 g) russet or starchy potatoes, peeled
– 2 tablespoons olive oil
– 1/2 teaspoon salt, or to taste
– 1/4 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon paprika (optional)
For the Spinach, Feta & Sun-Dried Tomato Filling
– 5 large eggs
– 1/3 cup (80 ml) milk
– 1 cup (150 g) crumbled feta cheese
– 1 cup fresh spinach, roughly chopped
– 1/2 cup sun-dried tomatoes, drained and chopped
– 1/2 small onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 teaspoon dried oregano
– 1/4 teaspoon black pepper
– A pinch of salt, if needed
– 2 tablespoons chopped fresh chives or parsley
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch springform pan or deep pie dish with olive oil. If using a springform pan, place it on a baking tray to catch any oil or moisture.
Step 2: Prepare the Potatoes
Peel the potatoes and grate them using the large holes of a box grater. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much liquid as possible. Removing excess moisture is essential for creating a crisp crust.
Place the potatoes in a large bowl. Add 2 tablespoons of olive oil, salt, black pepper, garlic powder, and paprika. Toss until evenly coated.
Step 3: Shape the Potato Crust
Press the grated potato mixture firmly into the bottom and up the sides of the prepared pan, creating an even layer. Make the base slightly thicker than the sides so it holds the filling well.
Bake for 25–30 minutes, or until the potato crust begins to turn golden and crisp around the edges.
Step 4: Cook the Vegetables
While the crust bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds. Stir in the chopped spinach and cook until wilted and most of the moisture has evaporated.
Remove the skillet from the heat and mix in the chopped sun-dried tomatoes and dried oregano. Allow the mixture to cool slightly.
Step 5: Prepare the Egg Mixture
In a medium bowl, whisk together the eggs and milk until well combined. Add the black pepper and a small pinch of salt if desired. Remember that feta cheese is naturally salty.
Gently fold in the cooked spinach mixture and most of the crumbled feta, reserving a little feta for the top.
Step 6: Fill the Potato Crust
Remove the partially baked potato crust from the oven. Carefully pour the egg, spinach, tomato, and feta mixture into the crust.
Spread the filling evenly and sprinkle the reserved feta cheese over the top.
Step 7: Bake the Pie
Return the pan to the oven and bake at 375°F (190°C) for 25–30 minutes, or until the filling is set in the center and the top is lightly golden.
If the potato edges become too dark before the filling is cooked, loosely cover the edges with foil. The center should no longer look liquid, and the eggs should be fully cooked.
Step 8: Rest and Serve
Remove the pie from the oven and let it rest for 10–15 minutes before releasing the springform pan or slicing.
Garnish with chopped fresh chives or parsley. Cut into wedges and serve warm with a fresh green salad, cucumber and tomato salad, or a spoonful of plain Greek yogurt.
Tips for the Best Potato Pie
– Remove excess potato moisture: Squeezing the grated potatoes dry helps the crust become crisp instead of soggy.
– Pre-bake the crust: This gives the potatoes time to brown before the filling is added.
– Drain the spinach well: Excess vegetable moisture can make the center watery.
– Use good-quality feta: Its tangy, salty flavor balances the sweetness of the sun-dried tomatoes.
– Avoid overfilling: Leave a little space at the top to prevent the egg mixture from spilling.
– Let it rest before slicing: This helps the filling firm up and keeps each slice intact.
Nutritional Information
Estimated values per serving, based on 6 servings.
Nutrient Approximate amount
Calories 330–390 kcal
Protein 14–17 g
Total Carbohydrates 30–35 g
Dietary Fiber 3–5 g
Total Fat 16–21 g
Saturated Fat 5–7 g
Sugar 4–6 g
Sodium 450–700 mg
Nutrition will vary depending on the type of potatoes, feta cheese, milk, and sun-dried tomatoes used, especially if the tomatoes are packed in oil or contain added salt.
Frequently Asked Questions (Q&A)
Q1: Can I make this potato pie ahead of time?
Yes! You can prepare the pie a day in advance, bake it completely, let it cool, and refrigerate it in an airtight container. Reheat individual slices in the oven until heated through.
Q2: Can I use frozen spinach instead of fresh spinach?
Absolutely. Thaw the frozen spinach completely and squeeze out as much liquid as possible before adding it to the filling. Approximately 1/2 cup of well-drained frozen spinach can replace 1 cup of fresh spinach.
Q3: Can I use a different cheese instead of feta?
Yes. Goat cheese provides a similar tangy flavor, while ricotta creates a milder filling. You can also use mozzarella, although it will produce a creamier and less tangy result.
Q4: How can I make the potato crust extra crispy?
Grate the potatoes, squeeze out all excess moisture, season them, and press them firmly into the pan. Pre-baking the crust until lightly golden is one of the most important steps.
Q5: Are sun-dried tomatoes packed in oil suitable?
Yes. Drain them well and chop them into small pieces. You can also use dry-packed sun-dried tomatoes that have been softened according to the package instructions.
Q6: Can I make this recipe gluten-free?
Yes. The ingredients listed are naturally gluten-free, but check the labels on packaged ingredients, particularly sun-dried tomatoes and seasonings, to ensure they contain no gluten-containing additives.
Q7: How should I store leftovers?
Allow the pie to cool, then refrigerate it in an airtight container for up to 3–4 days. Reheat leftovers to an internal temperature of 165°F (74°C).
Q8: Can I freeze the potato pie?
Yes. Cool it completely, slice it into portions, and wrap each portion securely before freezing for up to 2 months for best quality. Thaw in the refrigerator and reheat thoroughly. The potato crust may be slightly softer after freezing.
Q9: What can I serve with this pie?
Serve it with a Mediterranean cucumber and tomato salad, roasted vegetables, fresh greens with lemon dressing, or a bowl of Greek yogurt with herbs.
Q10: Is this recipe suitable for meal prep?
Yes! Cut the pie into individual slices and refrigerate them in separate containers. It makes a convenient breakfast or lunch that can be reheated during the week.
Q11: Can I make it without milk?
Yes. Replace the milk with an unsweetened dairy-free alternative or use a little water. The texture may be slightly less creamy.
Q12: How do I know when the pie is fully cooked?
The filling should be set rather than liquid in the center. For a reliable check, the egg filling should reach 160°F (71°C) internally.
Serving Suggestions
Serve each slice warm with fresh herbs scattered over the top. Pair it with a crisp Mediterranean salad, roasted cherry tomatoes, or a simple lemon and olive oil dressing for a balanced meal.