Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
20 min. | 10 min. | 30 min. | 60 min. |
1 | Chop 150 g cooked potatoes fairly small. | ![]() |
2 | Put in a bowl, salt and pepper, then add 50 g butter in small pieces. Mix well by mashing together with a fork, as coarsely or finely as you prefer. | ![]() |
3 | Roll out 150 g puff or flaky pastry (pâte feuilletée) into a roughly 9-inch (22 cm) circle and lay on a sheet of cooking parchment, laid on a baking sheet. | ![]() |
4 | Preheat the oven to 430°F (220°C). Spread a layer of crushed potato on the puff pastry base. | ![]() |
5 | Add a layer of spinach. | ![]() |
6 | Spread the 100 g bechamel sauce on top. | ![]() |
7 | And finish with 30 g grated cheese. | ![]() |
8 | Bake for about 30 minutes. | ![]() |
9 | Leave to cool slightly before serving. | ![]() |