Kale and Spinach Pie with a Hash Brown Crust

*Originally posted July 14, 2014

Whoa, it’s been so long that I last posted that I momentarily forgot how to log in. There have been changes in the kitchen lately.  I moved to an apartment with a gas stove and a dishwasher which is super fun, and I got engaged.  So most of my free internet time has been dedicated to creating an epic wedding Pinterest board. I also have had zero time to cook this summer, but I am ready to get back to the kitchen!

I often mix spinach and kale together so that I am eating two leafy greens instead of just one. And they are usually stocked in my freezer at the same time.  This looked a little dry when I took it out of the oven, but I was pleasantly surprised how tasty it was. And it was very easy to make!



  • 3 largish potatoes, grated
  • salt and pepper
  • olive oil


  • 8 oz. frozen spinach, thawed and drained
  • 8 oz. frozen kale, thawed and drained
  • 1/2 a red onion, chopped
  • EVOO
  • 1/2 tsp red pepper flakes
  • 2 cloves of garlic, minced
  • 4 oz feta cheese
  • 1/2 cup grated parmesan

Place grated potatoes in a strainer and press out water. Combine with remaining ingredients and press into a pie plate. Bake at 375 for 10-15 minutes until starting to brown.

Meanwhile, saute onions and garlic in olive oil until translucent.  Remove from heat and combine with remaining ingredients.  Scoop into prepared crust, and bake at 350 for 20-25 minutes.

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