Spinach and Potato Pie
|
|
This recipe has been most generously contributed by Karen Close of the wonderful Avid Organics. Avid serves South and West Yorkshire with tasty fruits, vegetables, bread, eggs, cheese, organic whole foods, earth friendly cleaning products and organic beer and wine. Golly. Amazing you had time to rustle up this recipe for us, Karen! Thank you. |
|
|
|
|
|
Ingredients
|
Serves 6
- 900g organic potatoes, scrubbed (Cara or Desiree are good choices)
- 450g organic spinach, rinsed
- 2 large free range, organic eggs beaten
- 400g organic cream cheese
- 1 tbsp organic wholegrain mustard
- 2 tsp organic dried mixed herbs
- 150g organic vintage cheddar, grated
- Seasoning to taste
|
|
|
|
Method
|
Pre heat the oven to 180 degrees, 350F.
Grease & line a deep 9 inch cake tin with baking paper.
Place the whole potatoes in a pan and cover with cold water. Bring to the boil, cook for ten mins and then plunge the cooked potatoes into cold water. Drain well and cut into thin slices.
Place the rinsed spinach in a large pan and over a medium heat, cook until just wilted. (You will not need to add any extra water-the leaves will cook in the water used to rinse). Cool slightly, and then squeeze out any excess moisture. Chop finely.
Combine the beaten eggs with the cream cheese, wholegrain mustard and herbs. Stir in the chopped spinach and season to taste.
Place a layer of the potatoes in the prepared tin and top with a spoon of the cream cheese mixture. Spread evenly and then top with another layer of potatoes. Continue until all the potatoes and cream cheese are used up, finishing with a thin layer of cream cheese.
Sprinkle the grated cheese over the top, loosely cover the tin with a piece of foil and place into a deep roasting pan. Pour enough water into the roasting pan, to come half way up the sides of the cake tin. Cook, covered for 45-50 mins.
Remove the foil and continue cooking for a further ten minutes, until the cheese is brown and bubbly.
Allow to rest for a few minutes, before removing from the tin and serving warm or cold. |
|
|
|
Time From Cupboard-To-Table
|
|
1 hour 30 |
|
|
|
Notes & Variations on
Spinach and Potato Pie
|
Cooks tip
If you're using a loose bottom cake tin wrap the under side of the tin in foil to prevent water seeping into the pie.
|
|
|
|
|
|
|
|
|
|
Veg Box Recipes Newsletter
Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.
And it's free!
Subscribe now
|
|
|
|
|
Rate It!
|
Have you tried this recipe? Tell us what you think of it.
|
|
|
|
|
|
Find more recipes
|
|
|
Potato Recipes
|
|
Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.
Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples. |
|
Pink Mash
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!
Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.
I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!
It's also a great way to get kids to eat veg."
|
|
Beetroot Soup (Borscht)
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential!
The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat. |
|
Pumpkin Or Butternut Squash Soup
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it. |
|
Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too. |
|
Black Nero Cabbage Soup
I must confess I never thought I would fall for "cabbage soup"!
So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...
Note: you can use kale or Savoy cabbage, too. |
|
|
|
|
|
|
|
Spinach Recipes
|
|
|
Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.
Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples. |
|
Broccoli & Kale Stir Fry
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer. |
|
Aubergine & Courgette Bake
This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
|
|
Kale Pesto Pasta
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage. |
|
Kale And Roquefort Parcels
If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach. |
|
Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry
A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!
|
|
|
|
|
|
|
|
|
|
|
|
© Veg Box Recipes 2008 - 2009