Spinach, Potato and Cumin Pie

Spinach, Potato and Cumin Pie : A rustic vegetarian pie, tender and scented with cumin. Potatoes cooked in the Varoma give the filling a nice hold.

• 6 servings
• Preparation 25 min
• Cooking 40 min
• Total 65 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : spinach potato and cumin

• 2 round sheets of puff pastry
• 400 g sliced potatoes
• 300 g frozen leaf spinach
• 500 g water
• 1 onion
• 100 g cream cheese
• 1 tsp ground cumin
• 1 egg
• 1 tsp salt

Preparation : spinach potato and cumin

1. Pour the water into the bowl, place the potatoes in the Varoma and the spinach in the basket, then steam. 25 minVaromaspeed 1
2. Empty the bowl and let the vegetables drain. Preheat the oven to 190°C (375°F).
3. Put the onion in the bowl and chop. 4 secspeed 5
4. Add the squeezed spinach, cream cheese, cumin and salt, then mix without turning it into a puree. 15 secspeed 3reverse
5. Line a pie pan with one sheet of pastry and fill it, alternating potatoes and spinach filling.
6. Cover with the second sheet, seal, brush with beaten egg and bake 35 to 40 minutes at 190°C (375°F).

Storage: 2 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 65 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.