Spinach and Bacon Pie

Submitted by Rachelle Roberts

Spinach and Bacon Pie

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Serving: 6
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours



  • 1 2/3 cups (250g) plain flour
  • 125g unsalted butter, chilled, cut into small pieces
  • 1 egg, separated (save the white to use in the filling with other eggs)


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 full rashers of bacon roughly diced
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 8 eggs, beaten
  • 3 cups shredded cheese (tasty and Parmesan)
  • Salt and ground black pepper to taste.


  • Lightly grease the slow cooker bowl.


  • Place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs.
  • Add egg yolk and 2 tablespoons of chilled water
  • Process again until the mixture comes together in a smooth ball.
  • Press into the base and sides of the slow cooker bowl until uniform in thickness.
  • Turn the slow cooker on high and place a clean tea towel under the lid to prevent condensation.
  • Cook for 30 minutes.


  • Heat oil in a large skillet over medium-high heat.
  • Add onions and bacon and cook
  • Stir occasionally until onions are soft.
  • Stir in spinach
  • Continue cooking until excess moisture has evaporated.
  • In a large bowl, combine eggs, cheese, salt and pepper
  • Add hot spinach mixture and stir to blend.
  • After the crust has cooked for 30mins pour in the prepared filling
  • Cover again with a tea towel under the lid.
  • Cook for a further 1.5-2hrs on high until set.


  • To remove pie from the slow cooker carefully upturn it into a tea towel, (I needed 2 people to do this because the pot is still very hot and heavy) place a plate onto the base and flip it over again to be right side up.
  • Serve and enjoy.

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