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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10th Jun, 2009
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!
19th May, 2009
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
23rd Mar, 2009
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.


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