Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(32 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
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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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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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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.

nemnem's picture
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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
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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
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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
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Loved this recipe and will definitely make it again! Nice and simple too.

kat1985's picture
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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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