- 400g baby spinach
- 1 tbsp olive oil
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
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 have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp grain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 1 tsp freshly grated nutmeg
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
Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
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.
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.