Savory Pie with Potatoes, Mushrooms, and Scamorza

Name: Savory Pie with Potatoes, Mushrooms, and Scamorza
Prep time: PTM
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Type 00 flour 1.6 cups; Water &frac13; cup; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Potatoes 0.55 lb; Scamorza (provola) cheese 1.1 oz; Champignon mushrooms 3 cups; Zucchini 2.1 oz; Grana Padano PDO cheese 0.7 oz; Prosciutto cotto 2.5 oz; Extra virgin olive oil to taste; Parsley to taste

321

Calories per serving

Energy Kcal 321
Carbohydrates g 32.9
of which sugars g 1.6
Protein g 10.4
Fats g 16.4
of which saturated fat g 3.78
Fiber g 3.9
Cholesterol mg 16
Sodium mg 466

Difficulty: Easy
Cook time: 60 min
Serving: 6
Cost: Average
Note + 1 hour of dough resting time

PRESENTATION

Recipe by
Silvia Sciattella

This rustic potato mushroom pie is super tasty, a real gem from Southern Italy, where folks just love their savory pies. Honestly, what makes this pie stand out is how the moist potatoes and tender mushrooms blend perfectly with the slightly smoky scamorza cheese. Really, the crust is just so simple and light—made without eggs or butter—keeping it light yet sturdy enough for all that flavorful goodness.

A bit of prosciutto or ham? Seriously, can't go wrong there. It adds that salty kick everyone loves in an Italian savory pie with potatoes and mushrooms. These pies—known as ‘torte salate’—are the stars at buffets and aperitivo spreads. They vanish so, so fast. Pretty much like magic. This version matches up with local favorites like ‘tortino di patate con porcini e provola’ or the classic ‘teglia funghi e patate al forno,’ capturing that laid-back, homey vibe of a true rustic Italian pie.

In Southern Italy, scamorza is key. For real. This cheese is gently smoked, adding a distinct flavor that’s hard to beat. The filling is creamy without going overboard, and the mushrooms? They bring a woodsy flavor that just works beautifully with crispy baked potatoes. Whether you’re whipping this up for a cozy dinner or bringing something fun to a potluck, the potato mushroom scamorza pie is always a hit.

And look, some people might swap in provola if scamorza isn’t handy, but that smoked taste really really brings out the best in the potatoes and mushrooms. Each bite gives you a little bit of everything—golden crust, cheesy filling, and savory ham. It's a dish that feels special yet effortless—why folks all over Central and Southern Italy adore it. Hot or at room temp, this rustic pie recipe just makes everyone feel welcome, capturing the warmth and hospitality Italian cuisine is so famous for.

INGREDIENTS

321

Calories per serving

Ingredients for the base (for a 13.75 x 4.25 in pan): Type 00 flour 1.6 cups (200 g); Water ⅓ cup (70 g); Extra virgin olive oil 3 ½ tbsp (50 g); Fine salt to taste

for the filling: Potatoes 0.55 lb (250 g); Scamorza (provola) cheese 1.1 oz (30 g); Champignon mushrooms 3 cups (200 g); Zucchini 2.1 oz (60 g); Grana Padano PDO cheese 0.7 oz (20 g); Prosciutto cotto 2.5 oz (70 g); Extra virgin olive oil to taste; Parsley to taste

Preparation

How to prepare Savory Pie with Potatoes, Mushrooms, and Scamorza

To make the rustic pie with potatoes, mushrooms, and scamorza, pour the flour, olive oil 1, salt 2, and water 3 into a bowl.

Work the dough by hand 4 until you get a well-compact dough ball. Cover with plastic wrap and let it rest for an hour 5. In the meantime, prepare the filling: clean the mushrooms and slice them 6.

Heat a drizzle of oil in a pan 7, add the mushrooms 9, sauté them for a couple of minutes, then add the parsley 9 and cook them for 6-7 minutes.

Wash and slice the zucchinis 10, heat another drizzle of olive oil in a different pan, add the zucchinis 11 and cook them for about ten minutes 12.

Now incorporate the cooked zucchinis with the mushrooms 13 and set aside. Peel and cut the potatoes into cubes of about 3/4 inch 14, blanch them in salted water for about 6 minutes 15.

After cooking, drain the potatoes and add them to the rest of the filling 16. Finish by dicing the scamorza 17 and cutting the cooked ham into strips 18.

Season the filling with the scamorza 19, ham, and grated cheese 20. Mix the filling and set it aside 21.

Butter and flour a 13.75 x 4.25 in tart pan 22. Take your dough ball and roll it out with a rolling pin 23 to a thickness of about 1/5 inch. Lay the dough sheet on the pan 34 and press lightly to make it adhere to the bottom and edges.

Prick the bottom with a fork 25 and fill with the previously prepared filling, distributing it evenly 26. Bake in a preheated static oven at 350°F for 35 minutes. When cooking is complete, take out the rustic pie with potatoes, mushrooms, and scamorza and enjoy it after it has cooled slightly.

Storage

The rustic pie with potatoes, mushrooms, and scamorza can be stored for 2-3 days in the refrigerator. It can be frozen after cooking if you used fresh ingredients.