Recipe – Mushroom, Spinach and Potato Pie

A healthy, low fat and vegetarian meal that you can enjoy anytime of the week!

mushroom pieIngredients

  • 400 grams baby spinach
  • 1 tbsp olive oil
  • 500 grams mushrooms (such as chestnut, shiitake and button)
  • garlic cloves (crushed)
  • 250 ml vegetable stock (made from half a low sodium vegetable stock cube)
  • 300 grams new potatoes (cooked, cut into bite-sized pieces)
  • 1 tbsp mustard (grain)
  • 1 tsp grated nutmeg (freshly)
  • 2 tbsps crème fraîche (light)
  • 3 sheets filo pastry
  • 300 grams green beans (each, and broccoli, steamed)


Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.

Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few minutes until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few minutes.

Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of the pie filling. Bake for 20-25 minutes until golden. Serve with vegetables.

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