Mushroom, spinach & potato pie

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• Holly

  22 June 2011

  Holly rated this recipe

  

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• sarah's den

  23 June 2011

  sarah's den commented on this recipe

  this really is a lovely dish I made it twice, once with broccoli for my grandchildren they enjoyed it And the next time with spinach I prefer it with the broccoli.

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• Kat1985

  25 June 2011

  Kat1985 rated and commented on this recipe

  

  Just tried this recipe, and it was absolutely stunning. Even my meat loving partner found it amazing. I added a little less spinach and threw in half the amount of potatoes with half sweet potatoe. I also used a puff pastry lid. My family have requested it become a weekly meal. Thumbs up ^.^

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• neoneko

  01 July 2011

  neoneko rated this recipe

  

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• heathery

  03 July 2011

  heathery rated and commented on this recipe

  

  Loved this recipe and will definitely make it again! Nice and simple too.

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• cazza43

  06 July 2011

  cazza43 rated and commented on this recipe

  

  Easy to cook and really tasty. The sort of meal that even non-vegetarians can enjoy & will suit a wide range of occasions. The first time I made it I used watercress, which I'd picked up by mistake. It still worked well.

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• Stephie_Kay

  07 July 2011

  Stephie_Kay rated and commented on this recipe

  

  Really quite enjoyable and tastes very good yet healthy! I skipped the green beans and put the just steamed broccoli inside the pie rather than serving it with it, which added a bit more crunch! Instead of creme fraiche I used low fat greek yoghurt. A good vegetarian home dinner but not great enough for a dinner party

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• Nemnem

  11 July 2011

  Nemnem rated and commented on this recipe

  

  Both me and my boyfriend really enjoyed this. I added some cooked chicken to the mixture as were not veggies. I was really lovely. Well worth trying.

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• Sony08

  26 September 2011

  Sony08 rated and commented on this recipe

  

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

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• andycrofts

  01 November 2011

  andycrofts commented on this recipe

  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..

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• Valerie

  11 November 2011

  Valerie commented on this recipe

  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

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• Hans Zinderfaan

  24 November 2011

  Hans Zinderfaan rated and commented on this recipe

  

  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.

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• DrFabio

  05 December 2011

  DrFabio rated and commented on this recipe

  

  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.

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• elbea

  30 January 2012

  elbea rated and commented on this recipe

  

  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 :)

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• Emma

  12 February 2012

  Emma commented on this recipe

  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 !

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• Emma

  12 February 2012

  Emma rated this recipe

  

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• Carey's

  04 March 2012

  Carey's rated this recipe

  

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• keeley

  27 March 2012

  keeley rated this recipe

  

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• Neady

  03 April 2012

  Neady rated and commented on this recipe

  

  Easy to make and delicious. I used asparagus instead of beans and worked well

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• Hannah85

  05 May 2012

  Hannah85 rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/1413636/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

215 kcalories, protein 9g, carbohydrate 29g, fat 8 g, saturated fat 2g, fibre 5g, sugar 4g, salt 0.77 g

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