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Spinach, Feta Cheese, and Potato Pie

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spinach feta cheese potato pie vegetarian high iiron high calcium

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This Spinach Feta Potato Pie is packed full of veggies and the crust is crispy made with potato. If you’re looking for a way to eat more veggies add as many as you like! You can eat this hot or cold.

The original recipe has ham or bacon you could add it if you like it does give it a nice flavour, it also has Self Raising Flour.

This is a great recipe to use up any veggies you may have hanging around in the bottom of your crisper draw in the fridge. I usually make this on a Monday as I always aim to do Meatless Monday.

Further Food Commentary:

Since they’re filled with water and fiber, carrots are one of the most satiating veggies in the supermarket. Carrots should be noted for their hefty serving of vitamin A, which makes them ideal for staving off metabolism slowing inflammation. Feta is a brined cheese traditionally made from sheep’s milk, although it may also contain goat’s milk. Greek and Bulgarian feta cheese are two examples. A 1-ounce portion of feta cheese contains 75 calories, a comparable serving of hard goat cheese has 128 calories, and 1 ounce of soft goat cheese has 76 calories.

By Nikki Nies, MS,RD, LD

Spinach, Feta Cheese, and Potato Pie

Stars ( Reviews)

  • Prep Time:30 minutes
  • Cook Time:1 hour 10 minutes
  • Servings: 6

Ingredients

4 potatoes (can use mixture of sweet and red skinned)
2 cups Gluten Free Self Rising Flour
1 leek sliced or 2 onions, diced
1 tablespoons coconut oil or olive oil
1 bunch silverbeet leaves chopped or 4 packed cups of spinach
2 carrots, grated
¼ of green cabbage, sliced
3 eggs
1/2 cup organic feta cheese, chopped
butter for greasing dish
2 tablespoons grated cheese + add some extra to go on top

Instructions

  1. Cook potatoes (boil kettle for water for potatoes speeds up cooking time) drain mash over a low heat to get rid of as much moisture as possible.
  2. When cool stir in egg and flour turn onto floured board or use baking paper knead until smooth.
  3. Sauté onion in oil until tender add spinach, cabbage and carrots and cook until wilted.
  4. Remove from heat stir in cheese and egg.
  5. Press half of the potato mixture evenly over base of 20cm flan greased dish spread spinach mixture.
  6. Roll remaining potato mixture large enough to cover spinach mixture trim edges. (Do it between 2 sheets of baking paper with flour)
  7. Sprinkle extra grated cheese on top. Bake in moderate oven for 40 minutes or until golden brown.
Cook potatoes (boil kettle for water for potatoes speeds up cooking time) drain mash over a low heat to get rid of as much moisture as possible. When cool stir in egg and flour turn onto floured board or use baking paper knead until smooth. Sauté onion in oil until tender add spinach, cabbage and carrots and cook until wilted. Remove from heat stir in cheese and egg. Press half of the potato mixture evenly over base of 20cm flan greased dish spread spinach mixture. Roll remaining potato mixture large enough to cover spinach mixture trim edges. (Do it between 2 sheets of baking paper with flour) Sprinkle extra grated cheese on top. Bake in moderate oven for 40 minutes or until golden brown.

Nutrition Information

Per Serving: Calories: 346; Total Fat: 10 g; Saturated Fat: 6 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 110 mg; Sodium: 430 mg; Potassium: 220 mg; Carbohydrate: 52 g; Fiber: 4 g; Sugar: 4 g; Protein: 14 g

Nutrition Bonus:

Vitamin C: 21%; Vitamin A: 125%; Iron: 16%; Calcium: 18%

 

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Tracey Rubery Contributor
Tracey
email
theeasyhealthyway@gmail.com

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2 thoughts on “Spinach, Feta Cheese, and Potato Pie”

  1. Tracey

    Hi Tracy, I’ve actually made a mistake thanks for bringing it to my attention. It’s one egg in potato mixture and one in the veggie mixture.

    Reply ↓
  2. Tracy

    I am wondering if you could clarify what portion of the egg belongs with the batter and with the egg please.

    Reply ↓

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