Instructions:

Step 1: Boil and Mash Potatoes
Place the peeled and cubed potatoes in a large pot. Cover with cold water and add 1 teaspoon of salt .
Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes , or until the potatoes are tender when pierced with a fork.
Drain thoroughly and return to the pot.
Mash with 1 tablespoon of butter , and season with a little salt and pepper .

Step 2: Sauté Onion & Garlic
In a skillet over medium heat, warm 1 tablespoon olive oil and the remaining 1 tablespoon of butter .
Add the chopped onion and sauté for about 5 minutes , until soft and golden.
Stir in the minced garlic and cook for 1–2 minutes , just until fragrant—avoid browning.

Step 3: Wilt Spinach
Add the roughly chopped spinach to the skillet. Season lightly with salt and pepper .
Sauté for 2–3 minutes , until the spinach is just wilted. Remove from heat.

Step 4: Combine Filling
In a large bowl, combine the mashed potatoes , onion-garlic-spinach mixture , egg , and half of the Parmesan cheese (50g) .
Mix well until everything is fully incorporated and forms a smooth, cohesive potato filling.

Step 5: Prepare Baking Dish
Preheat your oven to 180°C (350°F) .
Grease an 8-inch (20cm) round or square baking dish with oil.
Sprinkle breadcrumbs evenly across the bottom—this helps create a crisp base.

Step 6: Assemble the Pie
Spoon the potato mixture into the prepared baking dish. Use a spatula to spread and smooth the top.
Gently nestle the halved cherry tomatoes and mozzarella balls into the surface.
Sprinkle the remaining Parmesan cheese (50g) evenly over the top.

Step 7: Bake
Transfer the dish to the preheated oven and bake for 30 minutes , or until the top is golden brown and the edges are slightly crisp.
A knife inserted into the center should come out clean.

Step 8: Rest & Serve
Let the pie rest for 5 minutes before slicing. This allows it to set and makes cutting easier.
Garnish with fresh parsley or cilantro , if desired, and serve warm.

Tips for Success:
Make Ahead: Assemble the pie ahead of time and refrigerate. Add extra 5–10 minutes to the baking time if starting cold.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Customize: Add cooked bacon, ham, or mushrooms for extra protein and flavor.
Nutritional Information (per serving, approx. 6 servings):
Calories: ~250 kcal
Protein: ~10g
Carbohydrates: ~30g
Fat: ~10g
Fiber: ~2g
This Baked Spinach & Parmesan Potato Pie is a delicious way to enjoy classic comfort food with a touch of elegance. The creamy texture, savory flavors, and gooey cheese topping make it a standout dish for any occasion.

Serve it as a vegetarian main or a flavorful side—it’s sure to become a favorite!