Spinach & Kit Calvert Wensleydale Cheese Pie

Serves 8


454g (1lb) shortcrust pastry

900g (2lb) spinach – washed and shredded

25g (1oz) butter

1 large onion – chopped

300g (12oz) Kit Calvert Old-Style Wensleydale cheese, grated

2 tablespoon chopped parsley

3 eggs – lightly beaten

2 garlic cloves – crushed

120ml (4 fl oz) soured cream

1/4 teaspoon grated nutmeg

Salt and pepper


1. Put the spinach in a saucepan with water and place over a medium heat until it is just cooked and no liquid remains, stir occasionally to prevent sticking.

2. Melt butter in a small pan, add onion and cook until transparent.  Combine the spinach, onion, garlic, Kit Calvert Old-Style Wensleydale cheese, soured cream and parsley.

3. Lightly beat egg, nutmeg and seasoning.

4. Roll out half the pastry to line a 22cm (9″) pie dish. Pour in the filling.

5. Brush the brim with beaten egg and roll out the remaining pastry to cover the pie.  Make a hole in the centre and glaze with beaten egg.

6. Bake at 200 degrees/Gas Mark 6 for 30 minutes until golden brown

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