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Piecemeal Pies Frozen Spinach, Kale and Feta Pie

Average rating
(based upon one review)

In loving homage to the English savory pie, Piecemeal pies are made with a classic recipe for Hot Water Crust Pastry. This is the traditional way English-style pies have been made for centuries, because it yields a tender crust that has the right structural integrity. This spinach, kale and feta pie is a staff favorite. One 4"x2.5" pie, serves 1-2.

Crust: King Arthur flour, Cabot butter, VT eggs, kosher salt, soybean oil Filling: spinach, kale, potatoes, feta, onions, celery, garlic, sour cream, cream, lemon zest, herbs, spices, sesame, olive oil, kosher salt. Garnished with sesame seeds.

1 12 oz pie

Storage Tips

Keep frozen until ready to enjoy.

Piecemeal Pies, White River Junction, VT

Place in the fridge the night before or leave out on the counter to thaw for an hour. Preheat oven to 350. Bake thawed pie on a tray for about 35 minutes, until the crust is golden brown and inside is hot.


February 18, 2023 by

Absolutely delicious! Takes some planning ahead (defrost in the fridge overnight), but then 40 mins at 350 and this flavor-packed pie feeds two (or more!) for a yum lunch.