Guest blog – Spinach Pies

I’m super excited to do my first guest post for The Mummy Code.

These individual pies are filled with the classic combination of spinach, cheese and herbs.

Pies are a great way for toddlers to eat their spinach which is a powerhouse of nutrients. As well as being a good source of dietary fibre it contains B vitamins, vitamins C and A to help boost your family’s immune system. Spinach also contains iron (great for vegetarian children), magnesium, zinc and small amounts of omega 3. And if that’s not enough, it also has antioxidants which help fight against disease.

Now, there is nothing better than homemade pastry, it is fresher than the commercial tasting dough’s and the frozen kind tend to break too often if opened too soon. To make sure you succeed on your very first attempt I have put together step by step instructions to show you how easy it is. Also perfect for all kinds of sweet and savoury pies.

Recipe by @myhungrytoddler

Makes 8 individual pies


Ingredients for the pastry

500 gram of plain flour, extra for dusting

1 tablespoon sugar

14 grams of dry yeast

1 tablespoon salt

1.5 cups of lukewarm water

6 tablespoons of olive oil


Begin by placing the flour, sugar and yeast into a large bowl.



Make a well, and then add three tablespoons of the olive oil, salt and water, mixing it well and then kneading it with your hands.

Shape the dough into a ball, and brush it with the remaining olive oil and allow it to rise in a covered bowl in a warm area, for approximately one hour.


Ingredients for the pie filling

1 large bunch of fresh spinach, chopped

2 lemons, juiced

150 grams feta cheese, large crumbled pieces

50 grams parmesan cheese

100 grams tasty cheese

2 eggs, beaten

4 tablespoons of olive oil

A handful of mint, chopped

A handful of dill, chopped

A handful of parsley, chopped

A few stalks of spring onions, chopped


In the meanwhile heat four tablespoons of olive oil in a large pan and sauté the onions about two minutes. Add the spinach and herbs and sauté until the leaves have wilted and the liquid has cooked off, about ten minutes.



Remove the pan from the heat and allow to cool somewhat. Squeeze any excess liquid using a strainer. When cool enough to handle, add the lemon juice, beaten eggs and mix in the cheeses well.

After approximately one hour the dough will rise and more than doubled its size, it will become very fluffy when ready.


Place the dough onto a clean work bench, dusted with flour and knead. Divide into eight even pieces. Place one ball of dough at a time on a floured surface, coat your rolling pin with some flour. Make a circle of dough with your hands, now you are ready to roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.

Use a rolling pin to roll out the dough, until it becomes a very thin round sheet; the thinner, the better.

Tip: A pasta machine will do a great job also.

Place an eighth of the spinach mixture onto the rolled pastry and fold into a pie shape.

If you prefer not to make individual pies, this recipe will also work well with a whole pie.


Preheat the oven to 190°C. Lightly oil (always use olive oil!) a long metal baking tray, placing the pies onto the tray and brushing each pie with olive oil. Bake for approximately 30-40 minutes until golden. Remove from oven and set aside for five minutes to cool.


Serve with a squeeze of lemon juice. Enjoy!

Nikki @myhungrytoddler

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