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Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

A star rating of 3.9 out of 5.68 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal215
fat8g
saturates2g
carbs29g
sugars4g
fibre5g
protein9g
low insalt0.77g
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Ingredients

  • 400g baby spinach
  • 1 tbsp olive oil
  • 500g mushroom , 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

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.

  • STEP 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.

  • STEP 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

Goes well with

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A star rating of 3.9 out of 5.68 ratings
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