From Garden to Plate: Wholemeal Spinach & Fetta Pie

Ever since visiting a family friend’s enviable vegetable garden from which we picked an armful of spinach and silverbeet and kale and made the most delicious wholemeal pastry pie for lunch, I’ve wanted to recreate that pie.  So, yesterday I wandered up to the garden, picked some silverbeet and rainbow chard to make a spinach, fetta and potato pie.  I used this recipe but added 6 small potatoes (peeled, boiled until soft and cut into cubes) and used fresh spinach instead of frozen (obviously).  The finished product is tasty and filling and wholesome – perfect for a picnic or freezing seperate slices for lunches.

Home Grown Spinach | brownpaperbelle.comSpinach Pie | brownpaperbelle.comWholemeal Pie Shell | brownpaperbelle.comSpinach & Potato Pie | brownpaperbelle.comWholemeal Spinach Pie | brownpaperbelle.comWholemeal Spinach Pie | brownpaperbelle.comWholemeal Spinach & Potato Pie | brownpaperbelle.com


15 thoughts on “From Garden to Plate: Wholemeal Spinach & Fetta Pie

  1. I love spinach pie! I`ve only ever paired it with mushrooms though. Have you tried it that way? I don`t think I`ve ever had potatoes, so I`ll have to experiment with that one as well. I love the pastry leaves on top of the pie as well!

    1. Haha Les I should have credited you! That is not good news about your garden. I’m hoping to get some things planted so when we come back they will be ready to harvest – but we will see how we go. Hope you’re enjoying your holiday. x

  2. I always have silverbeet growing in the garden (an amazing plant that lives all year round and can even handle hot days). I’m constantly on the lookout for new ways of using it. I think I just found one. But no way am I going to put pressure on myself to make it so perfect – and beautiful. I can’t get over the nice touch of those little leaves on the top of the pie.

    1. That’s very kind of you to say! I highly recommend you try this recipe – even if you just wanted to make the filling and wrap it in some filo pastry as a little parcel. The filling is the star and what makes it so delicious. Good luck! Let me know how you go.

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