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Beef and Spinach Pithivier


A classic French savoury pastry filled with Beef and Spinach

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Rate this recipe 1.7/5 (63 Votes)


  • 800g of Beef mince
  • 1 white onion (chopped)
  • 1 tablespoon of cumin
  • 2 teaspoons of ground coriander
  • 1 tin of chopped tomatoes
  • 80g of chopped roughly spinach leaves
  • 8 sheets of ready rolled puff pastry
  • 1 egg
  • lightly whisked


servings 5
Level of difficulty Average
Preparation time 10mins
Cooking time 25mins
Cost Average budget


Step 1

Heat a large frying pan over a medium heat and then add the beef mince and cook, stir with a wooden spoon and break up the lumps of mince. Keep stirring till the mince changes colour. Add the onion and keep cooking till the onion becomes soft. Add the cumin and the coriander and cook for 30 seconds. Add the chopped tomato and keep stirring till the liquid evaporates. Add the spinach and cook till the spinach is wilted. Set aside for an hour to cool and once cool transfer to a bowl and cover. Then place it into the fridge for approx 2 hours.

Step 2

Preheat the oven to 220c. Line 2 large baking trays with non stick baking paper or just grease really well. Using a 14cm plate as a guide, cut 2 discs from each pastry sheet. Place half the pastry discs onto lined/greased trays and leave a 1cm border. Brush the border with egg and then the top. Use a fork to seal the edges. Use a small knife to score the top of the pastry.

Step 3

Bake in the oven, swap trays halfway through cooking and cook for 20-25 minutes or till the pithivier is puffed up and golden in colour

If you aren't keen on Beef, you could use lamb and decorate it by putting a sprig of mint on top once cooked.

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