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Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(36 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)

Lyriko's picture

I was unsure about this recipe as there are so many negative comments! I'm happy to say I was delighted with it!!

So scrummy! I added about a half a cup of red wine and about a teaspoon of mixed herbs. I also thickened up the sauce with some corn flour prior to putting into the pie dish.

DE.LISH. Will definitely be adding this to our 'Meat Free Monday' list to cook again.

toonjangles's picture
3.75

Was nice but the sauce could do with thickening up

tickers's picture

I thought it was very bland tbh, it lacked something and it was well seasoned?

vintagemunchkin's picture
3.75

Have to say, didn't find it bland, the mustard, nutmeg and seasoning made it nice and tasty.
Was much too wet though, I'd reduce lots more next time!

Kellie0683's picture

I just cooked this for dinner. A nice pie with lots of left overs. Could add chicken easily for a change. Lots of taste!!!

kwaterfall91's picture
0

Awful recipe, if you want something bland just boil some veg and eat it straight from the pan because that's exactly what it tastes like. It is so watery that you cannot taste any of the flavour. Very disappointed.

alphabetsoup951's picture

Really enjoyed this recipe last night for dinner. I did change it slightly based on the ingredients I had in the fridge, so I used the leaves of a turnip cabbage instead of spinach and added some mangetou. I used herbs de provence instead of nutmeg (don't really like that) and I added beef stock to give it more flavour. We shared the pie between the 2 of us and didn't have any sides. The pie was filling as it was! Very nice low protein recipe for me that I will be using again!!

abbz23's picture

Personally, it wasn't for me! Followed the recipe exactly but it wasn't a success. May have been the stock but I wouldn't recommend. Enjoyed the pastry but that was all.

minskita's picture

I added some free range chicken too, it was delicious.

alicer90's picture
2

I found this pretty bland!! I used frozen spinach instead, as we needed to use it up. Perhaps used too much of it, as it did dominate the pie! If you're not a vege - it might be nice with some bacon or chorizo to add some salt.

bekchops's picture
5

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

tomlin121's picture
5

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.

katiferous's picture
5

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!)

path53's picture
5

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

lipsitzk's picture
2

I also found it fairly bland and not very exciting.

mjohn345's picture

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.

hanspan8520's picture
2

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.

neadym's picture
5

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

t_emsy's picture
3

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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Tips (1)

foodiemeg11's picture

Loved this pie! I cook this regularly. I do however, alter it slightly:
I use two chicken breasts, which I fry with the garlic while the potatoes are boiling. I then continue to throw in the mushrooms and fry for 1-2 mins. Then add in the ingredients as suggested, and the potatoes when they are cooked. I then simmer in chicken stock, not vegetable, until REALLY reduced, as I hate a runny sauce! (I also squeeze the spiniach once wilted to release any unwanted water) I add this with the creme fraiche, and I usually have Philadelphia in my fridge so I chuck a tbsp of this is with it as it adds flavour.
Once baked it has a lovely thick sauce and is full of flavour! We've never left any unfinished!

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