Greek Spinach Pie in Potato Crust [Gluten-Free] L Panning the Globe

subheading: UNITS USM:

subheading: SCALE:

4 to 6 tablespoons olive oil, divided

2 pounds russet potatoes. (Choose 4 or 5 large, oblong potatoes so you get lots of rounds when you slice them crosswise and so the circumference of the rounds is less than the height of the sides of your skillet.

2 tablespoons unsalted butter

2 medium yellow onions, peeled and diced

2 large garlic cloves, minced ( 1 tablespoon)

2 pounds of fresh spinach leaves and tender stems (remove any tough thick stems), roughly chopped. To make this with frozen spinach, see notes below.

1 bunch of green onions, trimmed and thinly sliced, white and light green parts only

¼ cup fresh dill, chopped

3 large eggs, whisked

8 ounces of good quality Feta cheese, cut into ¼-inch cubes

1 teaspoon kosher salt plus more, to taste

½ teaspoon ground black pepper plus more, to taste

⅛ teaspoon ground nutmeg (optional)

subheading: Optional Garnishes:

4 green onions, thinly sliced

2 ounces crumbled or diced feta

Directions at panningtheglobe.com

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