Potato and Spinach Pie Recipe

Name: Potato and Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g new potatoes, cooked; 90 g butter or 90 g margarine, divided; 1 large onion; 1 garlic clove, crushed; 250 g frozen spinach, thawed and drained; ¼ cup red lentil, cooked; 75 g feta cheese, crumbled; 75 g cheddar cheese, grated; 2 eggs, lightly beaten; 1 tablespoon chopped of fresh mint; ¼ teaspoon ground nutmeg; ¼ teaspoon black pepper; 12 sheets phyllo pastry; 1 tablespoon extra melted butter

Servings: persons

500 g new potatoes, cooked
90 g butter or 90 g margarine, divided
1 large onion
1 garlic clove, crushed
250 g frozen spinach, thawed and drained
¼ cup red lentil, cooked
75 g feta cheese, crumbled
75 g cheddar cheese, grated
2 eggs, lightly beaten
1 tablespoon chopped of fresh mint
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
12 sheets phyllo pastry
1 tablespoon extra melted butter

1
Preheat oven to 180c.
2
Spray a 23-cm round pie dish with cooking spray.
3
Cut potatoes into 2cm chunky pieces.
4
In a frying pan, heat half the butter over medium heat.
5
Add the onions and garlic and fry gently for 5 minutes, stirring frequently.
6
Add the spinach and cook a further 3 minutes, stirring constantly.
7
Place the spinach mixture in a mixing bowl.
8
Add the potatoes, lentils, cheeses, eggs, mint, nutmeg and pepper.
9
Mix well.
10
Melt remaining divided butter.
11
Layer 3 sheets of pastry brushing each with melted butter.
12
Fold in half lengthwise.
13
Place that strip across the pie dish.
14
Repeat with remaining filo pastry.
15
Place potato mixture in dish.
16
Fold overhanging filo strips over and into the centre.
17
Give the excess a twist.
18
Brush the top with the extra butter, then bake for 30 minutes until crisp and golden.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g new potatoes, cooked, 90 g butter or 90 g margarine, divided, 1 large onion, 1 garlic clove, crushed, and more.

Yes, Potato and Spinach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato and Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions