Mushroom, Spinach & Potato Pie
This savory Mushroom and Spinach Filo Pie is a hearty and comforting dish perfect for a cozy meal. The tender mushrooms and spinach are enveloped in a creamy sauce with a hint of nutmeg and mustard, all encased in crispy layers of filo pastry. Enjoy this delicious pie served alongside steamed green beans and broccoli for a wholesome and satisfying dinner.
— Constant Cookbook
Ingredients
- 400g baby spinach
- 1 tbsp olive oil
- 500g mushrooms , such as chestnut, shiitake and button
- 2 garlic cloves , crushed
- 250ml vegetable stock (made from half a low sodium vegetable stock cube)
- 300g cooked new potatoes , cut into bite-sized pieces
- 1 tbsp grain mustard
- 1 tsp freshly grated nutmeg
- 2 heaped tbsp light crème fraîche
- 3 sheets filo pastry
- 300g each green beans and broccoli, steamed
Instructions
- 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 mins 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 mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 215 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.77 milligram of sodium
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