Mushroom, spinach & potato pie

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• mjohn345

  09 May 2012

  mjohn345 commented on this recipe

  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.

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• KL

  24 May 2012

  KL rated and commented on this recipe

  

  I also found it fairly bland and not very exciting.

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• Pat

  04 February 2013

  Pat rated and commented on this recipe

  

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

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• Katiferous

  19 February 2013

  Katiferous rated and commented on this recipe

  

  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!)

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• Whitebeam

  20 March 2013

  Whitebeam rated and commented on this recipe

  

  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.

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• bekchops

  27 March 2013

  bekchops rated and commented on this recipe

  

  This is lush and so low in fat, eat it regularly and love it.

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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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