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Recipes using staple ingredients

Potato Spinach Pie

Potato Spinach Pie

This is a very simple, but nutritious pie. You only need a few ingredients on hand to make it. Even meat eaters like this pie! Green leafy vegetables, such as spinach are extremely nutrient-dense. They are high in fibre, vitamin A, C, K1, folic acid, iron and calcium. Always keep a bag of frozen spinach in your freezer (it’s cheap too) so you can add it to soups, vegetarian stews and whip up a nutritious meal like this using staple ingredients only. 

Thanks to Caroline Jack for the photo & recipe. The pie crust recipe is from the Amrita cookbook. The book was published by the Lotus Yoga Centre.

Quick pie crust

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/4 cup oil
  • 1/4 cup water

Mix the flour and the oats. Mix the oil and the water. Start pouring the water & oil mixture into the dry ingredients, mixing with a fork, until you have a wet, but not too sticky mixture. Press it into a pie tin using the heel of your hand and your fingers… 

The filling

  • 350g frozen or a big bunch fresh spinach or silverbeet 
  • 2-3 large potatoes
  • seasoning of your choice: salt, pepper, Cajun spice mix

Slice the potatoes and boil until cooked but still firm – drain and cool a bit so you can handle them

Fill the pastry crust with enough frozen spinach to make a mound  as it will collapse. If using fresh pack, fill it to just below the top of the pie tin.

Sprinkle with any type of seasoning you like just salt and pepper are great. 

Place the potatoes over the top of the spinach till all covered and brush with oil.

Bake 180 degrees for 30-40 minutes – until golden brown.