Wholemeal spinach & potato pies

Wholemeal spinach & potato pies

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(9 ratings)

Prep: 30 mins Cook: 50 mins

More effort

Makes 8
Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per pie

  • kcal421
  • fat31g
  • saturates11g
  • carbs31g
  • sugars2g
  • fibre3g
  • protein11g
  • salt0.57g
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  • 140g plain wholemeal flour
  • 140g plain white flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 85g cold butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g shredded vegetable suet
  • up to 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten, for glazing



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the filling

  • 1 small baking potato, peeled and cut into small chunks
  • 200g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150ml pot single cream
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • grated fresh nutmeg


  1. First make the pastry. Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.

  2. Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.

  3. Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.

  4. Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.

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Comments (13)

robso.car's picture

Huge effort for less than mediocre results.

yorkshirejen's picture

These are fab, loved that the pastry would take a lot of punishment! I tend to leave out the potato and bump up the spinach with fried onion and feta/soft cheese, bit of garlic etc. Great for picnics as very transportable.

caroca's picture

Really tasty! I made these for lunch with friends yesterday. I exchanged the single cream for low fat cream cheese which made it slightly less runny and my own pastry recipe. My friends enjoyed them so much that they've asked for the recipe!

samshipleybaker's picture

I found the filling very running , I loved the pastry ! I will try them again with a little less cream & also with different fillings.

c0c0nut5's picture

Great hot or cold. Will be making them again and trying different fillings.

tricky69's picture

Suet is really just hard fat with a high melting point.
The stuff you get in supermarkets is dehydrated and often mixed with a little flour to stabilise it.

If you can't get vegetable suet, try palm oil or (like Rachael did) just use butter.

charlit's picture

Can anyone suggest substitutes for vegetable suet? I've never seen it here in the Netherlands. Would grated coconut concentrate work, or would that make the filling taste too coconutty?

emmas29's picture

Try grating frozen unsalted butter, using the same quantity as suet

raqwilkinson's picture

Couldn't wait and just had one hot out of the oven. REALLY delicious but the pastry needed salt and couldn't get hold of suet as I live in Italy so used frozen grated butter instead. Also added a dash of cumin and after tasting them, would have liked a bit more. Didn't read the recipe properly and put all the cheese inside which thinking about it, may be why the pastry seemed to need salt.

bisalyrne's picture

what can be used instead of ved suet?

yummymummy73's picture

Excellent for the kids lunch boxes, both my children (4 and 6) enjoyed them and asked for them again - result! Also have finally found a pastry that doesn't fall apart when you try to make a pie with it!! A lovely dish for the whole family - perfect for picnics, I'll be sure to try with different fillings too! Thanks!

lauraloo72's picture

Found the filling v runny and leaked. Was tasty but took ages for a few little pasties. I would add curry powder if making again

stephsmum's picture

These were really easy to make and tasty, we had them warm with salad then cold in our packed lunches. Our daughter who is 6 loved them -never managed to get her to eat spinach before-and wanted seconds. I had some feta cheese that needed to be used so added that too. Next time though I will use a little more seasoning. With the weights given, I made eight pasties as per recipe ,they're smaller than you think and with the left over pastry I made a large untidy lump of a thing which still tasted great. As were trying to eat more veggie meals these will be on the menu often.

Questions (2)

marlened's picture

Could I use shortcrust pastry as a shortcut? :-)

goodfoodteam's picture

Hi there, shortcrust pastry is fine for these. You will need 500-600g depending how thinly you roll it out.

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