Tante’s Egg & Spinach Pie

This is heartwarming recipe inherited from my sister’s German godmother, Tante Wally (pronounced valley). Perfect for anyone who likes spinach, egg and cheesy mash, it’s an effortless dish that’s so delicious my mum, sister and I devoured nearly all of it before I had a chance to take the picture above.

Satisfying when eaten in a bowl on its own, or a great accompaniment to sausages, you can even include a layer of white fish to produce a simple fish pie. If you’re feeling extra specially lazy and just want something quick, you can buy frozen creamed spinach, but the recipe below is the lengthier version.

Serves 4 hungry adults

Ingredients

For the creamed spinach:

  • A knob of butter (roughly 12g)
  • 2 x garlic gloves (crushed)
  • 1 tbsp of plain flour
  • 120ml semi-skimmed milk
  • 50ml single cream
  • 2 x 200g bags of spinach
  • 1 tsp of grated nutmeg
  • Salt & pepper to season

For the rest of the pie:

  • 4 x hard-boiled eggs (mashed with a fork)
  • 5 x good sized potatoes for mashing
  • 4 x tbsp of grated Cheddar, such as Davidstow

Method

  • Pre-heat the oven to 180°C
  • Start by hard-boiling the eggs for around 10-12minutes, plunging them into cold water once they are cooked so they can be easily shelled, mashed and placed to one side
  • Boil the potatoes until they come apart easily and then mash with a little milk, a knob of butter, salt and pepper
  • If you are using frozen creamed spinach, you can easily defrost it on a low heat in a saucepan whilst the eggs and potatoes are cooking
  • If you are making the creamed spinach from scratch, start by heating the butter in a saucepan, before adding the crushed garlic cloves and cooking for a couple of minutes on a medium/low heat
  • Stir in the flour and, once it’s fully dissolved, start slowly whisking in the milk until you get a thick sauce
  • Place the sauce to one side and prepare the spinach by putting it in a large colander and pouring over a kettle full of boiling water to wilt the leaves
  • Wrap the wilted leaves in a clean tea towel and squeeze out any excess liquid
  • Roughly chop the spinach and stir into the sauce over a medium heat with the cream and grated nutmeg, seasoning with salt and pepper
  • Now the eggs, potatoes and spinach are ready, start assembling the pie in a ovenproof medium sized casserole dish
  • First, spoon the spinach into the dish
  • Then, evenly spread the eggs over the spinach
  • For the final layer, add the mashed potato, sprinkling the grated cheese on the top
  • Put the pie in the oven and cook for half an hour until it’s piping hot, grilling the cheese at the end if needs be.

One response to “Tante’s Egg & Spinach Pie

  1. This is an excellent recipe – sehr gutes Essen!

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