Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(37 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal215
  • fat8g
  • saturates2g
  • carbs29g
  • sugars4g
  • fibre5g
  • protein9g
  • salt0.77g
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Ingredients

  • 400g baby spinach
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g mushroom, such as chestnut, shiitake and button

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 garlic clove, crushed
  • 250ml vegetable stock (made from half a low sodium vegetable stock cube)
  • 300g cooked new potatoes, cut into bite-sized pieces

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp grain mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tsp freshly grated nutmeg
  • 2 heaped tbsp light crème fraîche
  • 3 sheets filo pastry
  • 300g each green beans and broccoli, steamed

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.

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Comments (32)

tomtat's picture
4

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
2

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
5

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
5

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

nemnem's picture
5

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.

stephie_kay's picture
4

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

carolynw's picture
5

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.

heathery's picture
5

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

kat1985's picture
5

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 ^.^

1303sd's picture

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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