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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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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