Wholemeal spinach, feta and potato pies - recipe

Wholemeal spinach, feta and potato pies

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For the pastry

For the filling

For the glaze

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  1. 1

    To make the pastry, rub the flours together with the butter and
    suet until it is the texture of breadcrumbs, then work in the milk
    (you may not need it all) until the pastry comes together. Knead
    the pastry on a bench until soft. Press the pastry into a flat, round
    shape and chill for one hour while you make the filling.

    For this step you'll need:

    • 140g Plain white flour
    • 140g Plain wholemeal flour
    • 100ml Milk
  2. 2

    Boil the potato for ten minutes until cooked, then drain. To wilt
    the spinach, tip it into a colander, pour over boiling water from a
    kettle, drain, then squeeze out all of the liquid. In a bowl, mix the
    spinach with the potato, cream, feta, egg and two-thirds of the
    Cheddar. Season with salt, pepper and nutmeg, then set aside.

    For this step you'll need:

    • 1 Baking potato(es) small, peeled and cut into small chunks
    • 200g Spinach
    • 100ml Double cream
    • 100g Feta cheese
    • 1 Egg(s) (free range)
    • 65g Cheddar cheese
    • Salt
    • Pepper
    • Nutmeg fresh, grated
  3. 3

    Preheat the oven to 220°C (fan 200°C, gas mark 7). Roll out the pastry on a floured surface to 3mm thick and cut out six squares, each approximately 13cm×13cm. Spoon some mix into the centre of each square, then brush the edges with egg.

    For this step you'll need:

    • 1 Egg(s) (free range)
  4. 4

    Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up.

  5. 5

    Mix the egg with water. Transfer the pies to a baking tray. Cut two slits in the top of each pie with a sharp knife. Brush each generously with egg wash, then top with a large pinch of grated Cheddar.

    For this step you'll need:

    • 1 Egg(s) (free range)
    • 1 tbsp Water
    • 35g Cheddar cheese
  6. 6

    Bake in the oven for thirty minutes or until golden and the cheese topping has melted. Leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.

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