Tag Archives: frozen spinach

Spinach and Cherry Tomato Pie


We all need a cheat in the kitchen!

Sometimes time is not on my side so pastry cases and spinach in the freezer save me with this pie, the chooks help out with the eggs.

Dare I say, it also gets a good dose of greens into the boys with no complaints! It also transports well so large slices are ideal for lunch boxes.

Serves 4-6. I tend to make two at a time to give me the lunch box leftovers.


1 frozen savoury pie case

225g frozen chopped spinach

5 eggs

150mls cream

8-10 cherry tomatoes, halved

freshly grated nutmeg

salt and pepper

10g Parmesan, finely grated


Blind bake the pastry case as per instructions.

Defrost the spinach and squeeze out all of the excess water, set aside.

In a bowl, whisk the eggs and cream, grate in a little nutmeg and season well.

Add the spinach to the egg mix and stir well.

Once the case has pre baked, remove from the oven and fill with the egg and spinach.

Top with the halved tomatoes, cut side up and sprinkle with cheese.

Return to the oven and bake until the centre of the pie has only just set, it can still have a bit of a wobble!

Allow to sit for 10mins before cutting.

Spinach and Chicken Sauce for Pasta or Baked Potatoes


 I always roast two chickens to give me leftovers for following days, this is some of the meat from my garlic infused roast chicken and I use a mixture of white and brown meat.

This is a really quick sauce to make and is suitable for pasta or as a baked or jacket potato topping for your gluten free option.

When they were smaller, the boys never questioned the colour of this sauce as the spinach is chopped finely so there were no obvious vegetables for them to pick out, always good when you have fussy eaters!

Serves 6.


2 tablespoons olive oil

1 onion, finely diced

2 cloves garlic, finely minced

250g frozen chopped spinach

300g leftover roast chicken

250mls whipping cream

325mls milk

a good grating of nutmeg

salt and pepper


Defrost the spinach, squeeze out all the water from the spinach and set aside.

In a large frying pan, heat the oil and cook the onion until soft.

Add the garlic and cook for 1-2 mins until fragrant and softened.

Add the cream and milk, bring to the boil and simmer for 10mins until beginning to thicken a little, add the spinach and chicken.

Simmer for a further 5 mins.

Season with salt and pepper.

Serve with pasta or as a baked potato topping.