Photo: Priscilla Du Preez
Wholemeal spinach & potato pies
12 ingredients
30 min + 50 min
Makes 8
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Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday
Estimated Nutrition (whole recipe, rough)
1248
Calories
40g
Protein
55g
Fat
148g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 140g plain wholemeal flour
- 140g plain white flour , plus extra for dusting
- 85g cold butter , diced
- 85g shredded vegetable suet
- up to 100ml milk
- 1 egg , beaten, for glazing
- 1 small baking potato , peeled and cut into small chunks
- 200g spinach
- 150ml pot single cream
- 1 egg , beaten
- 100g cheddar , grated
- grated fresh nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes