Spinach pie

Potato pie

• 300 GRAM FLOUR
• 75 GRAM COLD BUTTER, cubed
• 6 TBSP OLIVE OIL
• 1 KG SPINACH
• 2 CLOVES GARLIC, chopped
• 150 GRAM PECORINO, grated
• 200 GRAM PANCETTA, chopped
• 2 TBSP PARSLEY, cut
• 1 EGG

• 1 KG POTATOES, peeled
• 300 GRAM BACON, sliced
• 100 GRAM CHEESE, grated
• HANDFUL PARSLEY, cut

Mix the flour with the butter, the olive oil and 3/4 cup of water and knead well. Roll out 2/3 of the dough and line a greased round pie dish with it. Stir fry the spinach until it has shrunk completely. In a separate pan, stir fry the pancetta. Put the spinach, pancetta, cheese, garlic, parsley and egg together and add salt and pepper to taste. Put this mixture inside the pie. Roll out the remaining dough to a circle, the size of the pie and close the pie with it. Make small holes in the lid of the pie and bake the pie 45 minutes at 190 degrees Celsius.

Cook the potatoes 10 minutes and slice them. Put a layer of bacon in a greased oven dish and cover the sides as well. Add a layer of potatoes, half of the cheese and parsley and pepper and salt to taste. Repeat the process. Finish with a layer of potatoes. Cover with bacon slices. Bake the pie half an hour in the oven at 200 degrees Celsius.