Potato Spinach & Cheddar Pie (vegan!)

You guys! 11 months ago I was galavanting around London and Paris having a grand ol’ time exploring and devouring all of my favorite things.  While in London, I had the MOST AMAZING savory pie at a pub off Strand street in Westminster near our hotel. I ended up ordering this same dish every time we went to the pub because it was simply that incredible.  What had I ordered? A Potato, Spinach, and Cheddar Pie.

I have searched and hunted and scoured the internet and several cook books for a recipe close enough, and I have come up short every time. So finally, yesterday, when I was to have a house full of people, I experimented by created my own version of the pie. Admittedly, I probably should have tested this out at least once PRIOR to having a bunch of hungry friends and family over, but I didn’t, and thankfully, it worked out PERFECTLY!

For this recipe, you’ll need a kitchen scale, a stove and oven, a good knife and cutting mat, a pot for boiling, a small sauce pan, a pan to saute in, a 9 inch spring-form pan for baking,  and a bit of patience.

Ingredients for the filling:

-1.5 pounds of small baby yellow potatoes
-3 Small-medium leeks
-Half of a small white or yellow onion
-8 to 10 oz of frozen spinach
-3 cloves of well chopped garlic
-Real Salt and black pepper to taste
-1/2 teaspoon of paprika
-One 5.3oz container of plain unsweetened vegan yogurt (I used SoDelicious Coconut Milk Yogurt)
-One 8oz package of Follow Your Heart brand vegan cheddar shreds

Ingredients for the Hot Water Crust:

I adapted the crust recipe from Chetna Makan’s  (Great British Bake Off) Hot Water Crust recipe.

For the Dry Ingredient portion:

-450 grams/16 oz of organic unbleached all purpose flour
-100 grams/3.5 oz of organic strong white flour (sometimes known as strong bread flour)
-75 grams/2.5 oz of very cold Earth Balance Buttery Sticks (not the stuff in the tub)  cubed

For the Wet Ingredient portion:

-200ml/about 8oz of water
-100 grams/3.5 oz of solid vegetable fat (I used 2 oz of refined coconut oil and 1.5 oz of Earth Balance)
-1/2 teaspoon of Real Salt.



We will start by preparing the filling.

  1. Wash and lightly peel the baby yellow potatoes.
  2. Place the potatoes in a pot of water and sprinkle with salt and pepper. Boil for about 10 minutes and then drain.
  3. While the potatoes are boiling, wash and slice up 3 small-medium leeks, 3 cloves of garlic, and half of a small onion.
  4. Defrost your spinach and squeeze most all of the water out. I put mine in a nut milk bag to do this easily.
  5. Saute your onions and leeks over a medium heat for a few minutes to give them a bit of browning.
  6. Add your drained potatoes, drained spinach, garlic, paprika, and salt and pepper to the pan and saute for a few minutes more ensuring a nice and mix of all ingredients. You may have to add a small bit of water while sauteing to keep the ingredients from sticking to the pan.
  7. Remove your filling from the heat and set it aside.

Now we will work to prepare the Hot Water Crust.

  1. Pre-Heat your oven to 450F.
  2. Grease your spring form pan with a bit of refined coconut oil and then flour it by adding a spoon full of plain flour and shaking it around the tin. Empty extra flour out.
  3. Weigh out your strong flour and plain flour into a bowl set atop a kitchen scale and mix well.
  4. Add your weighed out and cubed Earth Balance Buttery Sticks into the flour mix and use your fingers to quickly rub all of the butter into the flour until there are no large clumps left and there is an appearance of sand or bread crumbs.
  5. Add the water, vegetable fat, and salt to a small sauce pan and heat until it begins to boil.
  6. Quickly pour the water into the flour and stir with a mixing spoon until just combined.
  7. Dump onto a lightly floured surface and kneed the dough together until it is completely smooth.
  8. Take 2/3rds of the dough and roll out into a large circle.
  9. Drape this circle into your 9-inch spring-form pan, working quickly to get the crust pressed into the pan. The crust should fill the bottom and come all of the way up the sides to the top of the tin. A small overhang is absolutely fine.
  10. Roll out the remaining dough to make the pie lid.

Now we will finish the pie.

  1. Go back to your filling and stir in the container of yogurt and the bag of Follow Your Heart Cheddar Shreds.
  2. Spoon the mixture into your prepared pie crust, evenly spreading it across.
  3. Place your rolled out pie lid on top.
  4. Use your fingers to crimp the base crust and lid crust together all of the way around the pie.
  5. Make 3 slits in the top of the pie to allow venting while baking.
  6. Place pie in the oven and bake for 20 minutes.
  7. Turn the oven down to 400F and bake for an additional 30 minutes or until the top is golden brown and the pie seems firm.
  8. Allow the pie to cool in the tin for at least 15 minutes.
  9. Remove the pie form the spring form tin and place on a serving dish.
  10. Cut, eat, enjoy!

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