Golden Potato, Cheddar and Spinach Pie recipe

Name: Golden Potato, Cheddar and Spinach Pie
Total time: 70 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg Potatoes; 180g Spinach; 200g Greek Yoghurt; 5 Eggs; 140g Cheddar Cheese; 25g Butter; 2 tsp Herbs; 1 tsp Salt

This savoury vegetarian pie layers tender potatoes with spinach and a rich Cheddar and yoghurt filling. It bakes into a golden, sliceable dinner that feels proper and comforting.

70 min · Hard · British Jump to method

Ingredients

6 servings

1 kg Potatoes
180g Spinach
200g Greek Yoghurt
5 Eggs
140g Cheddar Cheese
25g Butter
2 tsp Herbs
1 tsp Salt

Nutrition	Per serving
Calories	348 kcal
Protein	17.4 g
Carbohydrates	31.8 g
Fat	16.4 g
Saturated fat	8 g
Fibre	4.9 g
Sugar	3.1 g
Sodium	402 mg

Why this works

A moderate-calorie, protein-containing pie with useful fibre and micronutrients, but fairly high in saturated fat and sodium due to the cheese, butter and added salt.

Rich in vitamin K and folate. Spinach contributes vitamin K, folate and carotenoids, supporting normal blood clotting and cell function.

Good source of calcium and phosphorus. Cheddar and Greek yoghurt add calcium, which supports bone health, plus additional protein.

Higher sodium and saturated fat. Cheddar, butter and the added teaspoon of salt push this dish up in sodium and saturated fat, so portion size matters.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Boil the potatoes for 10 minutes, drain well and mash roughly with butter, salt and herbs.
Wilt the spinach in a dry pan for 2 minutes, then squeeze out excess moisture.
Beat the eggs with Greek yoghurt and stir in the Cheddar and spinach.
Layer the potato mixture in a pie dish, pour over the filling, and bake for 35–40 minutes until set and golden.

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