A simple but delicious recipe! This recipe will make one 9″ double-crust pie.
2 1/2 cup flour
1/2 teaspoon salt
1 1/4 cup butter (2 1/2 sticks), divided (1 cup, 1/4 cup)
2 lb. baby white or fingerling potatoes
2 bunches spinach
2 cups grated sharp cheddar cheese
Salt (or Herbamare)
Follow pie crust directions using the 1 cup of butter. Roll out bottom crust and fit into pan; shape top crust into disc, wrap in Saran Wrap, and refrigerate both crusts.
Start two pots of water boiling, one salted. Scrub or peel (I prefer peeled) potatoes and dice (about 1″ cubes). Parboil in salted water for 10 minutes and drain. Wash, de-stem, and tear spinach. When unsalted water boils, turn off heat and blanch spinach until just wilted. Drain and press; set aside.
Take bottom crust from refrigerator and assemble pie as follows: potatoes, dot 1/4 cup butter on top, salt. 1 cup shredded cheese. Spinach. Salt, pepper, and nutmeg. Final cup cheese. Fit top crust; flute edges and vent. Bake at 350 for 40 minutes. Let set for 10 minutes; cut and serve.