Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tablespoons olive oil (divided)
  • 3 to 4 medium potatoes (shredded which will make about 3 cups)
  • 1/2 cup onion chopped
  • 6 eggs
  • 1/4 cup whole milk
  • 1 teaspoon dried oregano
  • 2 cups baby spinach (roughly chopped)
  • 1/2 cup sun-dried tomatoes
  • 1/4 cup kalamata olives (sliced)
  • 1/4 cup feta cheese crumbles

Instruction

  • Pre-heat the oven to 400 degrees. Use a paper towel to coat a 9 inch pie plate with 1 tablespoon olive oil
  • Shred the potatoes using a hand grater or food processor and place them in a kitchen towel or cheesecloth and squeeze the moisture out.
  • Unwrap the potato shreds and spread them into the prepared pie plate.
  • Use a spatula or your hands to press the potatoes into the pie plate.
  • Spread 1/2 tablespoon olive oil over the top of the potato crust with a pastry brush.
  • Place the crust into the oven and bake until the potatoes begin to turn brown, about 20 minutes.
  • While the crust is baking, chop the onion, baby spinach, sun-dried tomatoes , kalamata olives and set them aside.
  • Whisk the eggs, milk and seasonings together.
  • Once the crust has finished baking, remove it from the oven and reduce the heat to 375.
  • Top the cooked crust with spinach, olives, sun-dried tomatoes, onions and cheese.
  • Pour the egg mixture over the ingredients in the pie plate.
  • Bake until set; about 30 to 40 minutes.