Spinach Potato Pie

This savory pie is warming without being spicy. It is the perfect comfort meal on those cold winter nights.

Dice and boil the potatoes until tender. Once soft, drain and set aside to cool.

In the pot add the spinach and cook over medium heat until wilted. Cool and squeeze out as much liquid as possible. Add those to the potatoes and set aside.

Dice the mushrooms, bell pepper and leek and sauté in butter until soft.

Add it all into a large bowl.

Next add the spices, Nutmeg, cayenne pepper and salt & pepper. Stir to coat.

add in your two eggs and stir until well combined.

Add in all of the cheese and mix well.

Add your filling into the pie crust, creating a mound.

Cover the filling with the pastry, brush with the remaining egg and sprinkle with sesame seeds.
Bake for about 20 minutes or until golden brown.

Let cool for 5-10 minutes then slice and serve!

Spinach Potato Pie

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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This comforting savory pie will fill you with warmth with every bite


  • 4 Cups Yukon Gold Potatoes, Peeled and Diced
  • 4 Cups Fresh Spinach
  • 2 Tbsp. Butter
  • 1 1/2 Cups Mushrooms, Diced
  • 1 Large Bell Pepper, Diced
  • 1 Large Leek, Finely Diced
  • 2 Eggs
  • 1 1/2 Cups Grated Cheddar Cheese
  • 1 tsp. Ground Nutmeg
  • 1 Pinch of Cayenne Pepper
  • 1 tsp Salt and Pepper, (adjust to taste)
  • 1 Frozen Pie Crust
  • 1 Sheet Puff or Filo Pastry
  • 1 Egg, Lightly Whisked
  • Sesame Seeds for Topping


  1. Preheat oven to 425 F.
  2. Dice potatoes and boil in salted water until tender, about 10 minutes. Drain and set aside to cool.
  3. In the same pot add the spinach and wilt over medium heat, about 2 minutes. Once cool squeeze as much liquid as possible out of the spinach.
  4. Add potatoes and spinach in a large bowl.
  5. Over medium heat melt the butter and sauté the diced mushrooms, bell pepper and leek until soft. Add to the bowl with the potato and spinach.
  6. To the mixture add the spices, two of the eggs and the cheese. Stir until well combined.
  7. Prick your pie crust to avoid bubbles and add the filling creating a mound.
  8. Lay the puff or filo pastry over the filling and cut to fit slightly larger than the pie. Tuck the edges under the bottom crust and cut a few slits in the top for venting.
  9. Brush the top of the pie with the remained egg.
  10. Sprinkle the entire pie with the sesame seeds (I used black sesame seeds for some contrast).
  11. Bake in the preheated over for 20 minutes or until golden brown.
  12. Cool for 5-10 minutes before slicing and serving.

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