Wholemeal Spinach & Potato Pies Recipe

Preheat the oven to 375°F (190°C).

In a large bowl, combine the wholemeal flour and diced butter. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.

Gradually add in the cold water, stirring with a fork, until the dough begins to come together. Knead lightly until the dough forms a smooth ball.

Wrap the dough in cling wrap and refrigerate for 20 minutes.

In a pot of salted boiling water, cook the diced potatoes for 8-10 minutes until tender. Drain and set aside.

In a separate pan, sauté the onion and garlic until softened. Add the chopped spinach and cook until wilted. Remove from heat and set aside.

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out 4 circles that will fit into individual pie dishes or ramekins.

Line the pie dishes with the dough circles, pressing gently to fit. Trim any excess dough.

Divide the cooked potatoes, spinach mixture, and grated cheese between the pie dishes.

In a small bowl, whisk together the milk, eggs, salt, and pepper. Pour the egg mixture over the filling in each pie dish.

Place the pies on a baking tray and bake in the preheated oven for 25-30 minutes until the crust is golden and the filling is set.

Serve the wholemeal spinach & potato pies hot and enjoy!