Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(30 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
215
protein
9g
carbs
29g
fat
8g
saturates
2g
fibre
5g
sugar
4g
salt
0.77g

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

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Method

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

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kwaterfall91's picture
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Awful recipe, if you want something bland just boil some veg and eat it straight from the pan because that's exactly what it tastes like. It is so watery that you cannot taste any of the flavour. Very disappointed.

collieheartsyou's picture

Really enjoyed this recipe last night for dinner. I did change it slightly based on the ingredients I had in the fridge, so I used the leaves of a turnip cabbage instead of spinach and added some mangetou. I used herbs de provence instead of nutmeg (don't really like that) and I added beef stock to give it more flavour. We shared the pie between the 2 of us and didn't have any sides. The pie was filling as it was! Very nice low protein recipe for me that I will be using again!!

abbz23's picture

Personally, it wasn't for me! Followed the recipe exactly but it wasn't a success. May have been the stock but I wouldn't recommend. Enjoyed the pastry but that was all.

minskita's picture

I added some free range chicken too, it was delicious.

alicer90's picture
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I found this pretty bland!! I used frozen spinach instead, as we needed to use it up. Perhaps used too much of it, as it did dominate the pie! If you're not a vege - it might be nice with some bacon or chorizo to add some salt.

bekchops's picture
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This is lush and so low in fat, eat it regularly and love it.

tomlin121's picture
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Really nice dish quick and simple. I cooked this with broccoli instead of spinach and it was totally delicious, will definitely be making this dish again.

katiferous's picture
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This was really lovely! Made it for me and my flatmate. Neither of us are vegetarians but we didn't miss the the fact it contained no meat! Really tasty, my other flatmates loved it too, will definitely be making it again!! :) (a bigger one next time!)

path53's picture
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I loved this easy to cook and full of flavor
I can't believe its low calorie

lipsitzk's picture
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I also found it fairly bland and not very exciting.

mjohn345's picture

Tried this with Cauli instead of spinach and substituted 75ml of stock for a nice Pinot Grigio,topped with puff pastry was delicious.It would be nice for non veggies with a bit of chicken.

hanspan8520's picture
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Was a bit disappointed, found it fairly bland for my taste. The sauce could have done with being thicker and I wish I had gone by other comments and added broccoli too. If I made this again I would possibly also swap the filo pastry for something else. Not terrible by any means but one I won't be rushing to try again.

neadym's picture
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Easy to make and delicious. I used asparagus instead of beans and worked well

t_emsy's picture
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I used chestnut mushrooms and realized I don't like the taste of them would use button mushrooms next and I'm sure it'll be lovely . I also added chorizo as my husband isn't a Veggie . Lovely healthy family dinner will make it again !

tomtat's picture
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Cooked this for veggie & meat eating friends and everyone enjoyed it.
Replaced the filo with shortcrust and the creme fraiche with double cream (just to be naughty) I think chicken would be a welcome addition if you weren't catering for vegetarians. If anything, I would have liked a slightly thicker sauce, other than that there were empty plates and big smiles all around :)

drfabio's picture
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The reason this is superhealthy is because it was nothing a monumental serving of veg! I think there were 2 pieces of potato in my (giant) portion! I have a 10l stock pot and it was over half full by the time I'd finished - I had no idea how I would have fitted it into a pie dish so I just served it like a stew. I also added about 200g of cream cheese instead of the creme fraiche and I'm so glad I did - not only did it mean there was an actual sauce (seriously, how can 2tbsp of creme fraiche make a sauce for that amount of veg?) but it also gave some body to it. Not one we'll be making again.

hanszinderfaan's picture
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I like my mushrooms on the firm side but as they released so much moisture I had to extend cooking time to reduce it down. Next time I'll just pour some away! Nevertheless it's a lovely meal for vegetarians ( I'm not) and very easy to prepare. The guests loved it.

581555's picture

Have not tried the recipe yet but am not clear about why the last two ingredients are not mentioned on the cooking instructions - the green beans and broccoli. Only adding the spinach is mentioned. Can you please clarify.
Thanks

andycrofts's picture

Slight warning: I made spinach and cheddar (?) parcels, wrapped in filo. The filo is so thin, that my father-in-law cut his lip on the crispy bit while eating one...

I'd recommend smacking it a bit before serving, to break it up a little..

sony08's picture
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Loved this it's so fresh and easy to make - ideal for a family mid week dinner.

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