Name: Mushroom, spinach & potato pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 400g baby spinach; 1 tbsp olive oil; 500g mushroom 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

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Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 3.9 out of 5.76 ratingsRate

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A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Freezable

Healthy

Vegetarian

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A star rating of 4.7 out of 5.82 ratings

Ingredients

Nutrition

Units:

MetricUS

400g baby spinach
1 tbsp olive oil
500g mushroom

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

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Nutrition: per serving

kcal215
fat8g
saturates2g
carbs29g
sugars4g
fibre5g
protein9g
salt0.77g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2011

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A star rating of 3.9 out of 5.76 ratings

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