Talk about a pie and it is a possibility that you will imagine an exquisite dessert with fruits and syrups over them.

Time: 1 hour


  • 500 gm potato
  • 60 gm parmesan cheese
  • 2 egg
  • 6 sprigs tarragon
  • grated nutmeg as required
  • 200 gm spinach
  • 1/2 tablespoon butter
  • 100 ml fresh cream
  • 1/2 teaspoon parboiled black pepper


  • Wash potatoes in running water, peel and cut into the thinnest possible round slices and divide into 3 equal
  • portions.
  • Clean spinach and blanch in salted boiling water for 30 seconds. Drain the water and refresh the spinach leaves
  • in iced water. Then drain and divide into equal portions.
  • Now, grate and divide Parmesan cheese into 3 equal portions. Beat the eggs in a bowl, and then add cream
  • and 2 sprigs of tarragon. Sprinkle black pepper and a pinch of grated nutmeg. Whisk until the liquid is
  • homogeneous. Divide in 3 equal portions.
  • Preheat oven at 300 degree Fahrenheit. Meanwhile, grease a pie mould with butter and arrange a layer of
  • potatoes, slightly overlapping. Cover with a portion of spinach leaves and pour in a portion of the egg mixture
  • and drizzle a portion of the cheese.
  • Repeat the process with the remaining portions and bake in the pre-heated oven for an hour or until the
  • potatoes are cooked. Prick it with a cooking needle, if it comes out dry, the flan is cooked. Remove and keep
  • warm.
  • Demould, cut the pie into wedges and garnish with remaining tarragons and serve with a portion of salad.