Print

Spinach Cheddar Potato Pies

Cheddar-Potato-Pie
Print Recipe

The BBC Good Food recipe this is based on says the dough should be about the thickness of a £1 coin. (About the thickness of two quarters.)

Ingredients

Scale
  • 1 pie crust (I used the full recipe for this one)
  • 1 small baking potato, peeled and chopped
  • 8 ounces fresh spinach
  • 2/3 cup half and half
  • 1 cup Conebella Farm Cheddar, divided
  • nutmeg, to taste
  • ground pepper and coarse salt, to taste
  • 1 beaten egg

Instructions

  1. Preheat oven to 400.
  2. Boil chopped potato ten minutes until tender. Drain.
  3. Boil a saucepan of water. Place fresh spinach in a colander and pour water overtop. Let cool until you can work with it, and then squeeze out all the liquid you can. It works well to let it rest for a minute and then squeeze it again (and again).
  4. In a medium bowl, mix spinach, potatoes, half and half, and 2/3 cup cheese. Add nutmeg, salt and pepper.
  5. Roll pieces of your pie dough into golf-sized balls. Roll out into circles on a floured surface. Place about 1/4 cup of spinach-cheese mixture in the center and fold up. Seal edges by pressing them together with your fingers. Transfer to cookie sheet. Brush crust with egg and top with some of the remaining cheddar and a sprinkling of coarse salt. Repeat with remaining dough and filling.
  6. Bake 30 minutes or until golden brown.

Find it online: https://conebellafarm.com/spinach-cheddar-potato-pies/