Potato & Spinach Crustless Pie
A soft potato & spinach bake topped with delicious crispy ravioli. Ideal as an accompaniment to fish or meat.
Ingredients:
3tsps Olive Oil
2-3 garlic Cloves (crushed)
500g Fresh Spinach
800g Potatoes (peeled & cubed)
1small Onion (finely chopped)
2tbsps Butter
30g Grated Cheese
2 Fresh Eggs
1tsp Dry Oregano
400g Maypole Ravjul Irkotta & Spinaċi
Salt & Pepper
Method:
Fry the spinach in a large skillet with some olive oil and garlic over a low-med heat.
Cover the skillet and let it reduce.
In the meantime boil the potatoes in salted water until soft.
Remove the garlic from the spinach and add the onion.
Cook the onion until soft season with salt & pepper
Add a knob of butter and give it a good stir.
Mash the potatoes, add some grated cheese, the eggs and seasoning.
Mix well until creamy then add the spinach and combine.
Transfer it to a greased baking dish.
Boil the ravioli for 7 minutes then season with some oil, butter, grated cheese, oregano, salt & pepper.
Arrange the ravioli nicely onto the potato/spinach mixture.
Bake in a preheated 200°c oven for about 30 minutes, until the ravioli are nice and crispy.
Serve immediately, ideally with a protein of your choice.
