Greek Mashed Potato Pie

5 from 1 vote

A delicious mashed Potato pie using pantry staples. Flavored with cheese and onions. Soft and almost creamy inside with a lightly crisped crust on top!

Prep Time25

Cook Time50

Course: Main Course, Side Dish

Cuisine: Greek

Keyword: pie

Servings: pieces

Calories: 250kcal

Ingredients

1.5 kilogram (3.4 pounds) potatoes
60 grams (4 tablespoons) butter
1 large onion finely chopped
4 medium-sized eggs lightly beaten
250 grams (1¼ cups) grated Kefalotyri cheese or Pecorino, Parmesan, or Gruyere cheese
60 ml (¼ cup) milk
1 teaspoon dried oregano
2 tablespoons chopped parsley
olive oil for greasing the pan + sauteeing the onions
2 tablespoons breadcrumbs or cornmeal, or almondmeal for gluten-free
salt + pepper

Instructions

Prepare the potatoes. Rinse well from dirt and place in a cooking pot. Cover with water and season with salt. Simmer until fork tender. Then allow them to cool enough to handle and peel their skins.
Preheat oven to 185°C / 365°F.
Mash the potatoes using either a fork or a potato masher. Add the butter and turn them into a chunky mash we don't want it to be smooth.
Saute the onions. Heat a splash of olive oil in a frying pan or skillet and saute the onions. Transfer to the bowl with the mashed potatoes.
Mix in the cheese, beaten eggs, oregano, parsley, milk, and season with ground pepper.
Prepare the pan (or baking dish). Brush a 9 x13-inch (33 x 23cm) pan with olive oil and sprinkle the breadcrumbs or cornmeal to coat.
Transfer the mixture to the pan. Smoothen the top with a spoon and brush with olive oil. Decorate by making lines with a fork or leave it as is.
Bake for 45 to 50 minutes until the pie is firm and gets a nice color on top.
Allow to cool for 30 minutes then cut and serve!

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