Wholemeal spinach & potato pies

Wholemeal spinach & potato pies

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(10 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 85g cold butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 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



    One of the most useful of spices for both sweet and savoury


  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, questions and tips

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21st Aug, 2014
Huge effort for less than mediocre results.
yorkshirejen's picture
27th Feb, 2012
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.
6th Nov, 2011
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!
13th Sep, 2011
I found the filling very running , I loved the pastry ! I will try them again with a little less cream & also with different fillings.
7th May, 2011
Great hot or cold. Will be making them again and trying different fillings.
5th Mar, 2011
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.
10th Feb, 2011
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?
6th Oct, 2016
Try grating frozen unsalted butter, using the same quantity as suet
3rd Jun, 2010
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.
29th Jul, 2009
what can be used instead of ved suet?


15th Jan, 2016
Could I use shortcrust pastry as a shortcut? :-)
goodfoodteam's picture
21st Mar, 2016
Hi there, shortcrust pastry is fine for these. You will need 500-600g depending how thinly you roll it out.
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