VegBox Recipes

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.


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


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.

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