Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(57 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

    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

    Mushroom

    mush-room

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

  • 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
    New potatoes

    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

    Mustard

    muss-tard

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

  • 1 tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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sony08
26th Sep, 2011
5.05
Loved this it's so fresh and easy to make - ideal for a family mid week dinner.
nemnem
11th Jul, 2011
5.05
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
7th Jul, 2011
4.05
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
6th Jul, 2011
5.05
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
3rd Jul, 2011
5.05
Loved this recipe and will definitely make it again! Nice and simple too.
kat1985
25th Jun, 2011
5.05
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
23rd Jun, 2011
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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