Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(62 ratings)

Prep: 15 mins Cook: 45 mins


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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  • 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



    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



    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


  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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7th Aug, 2014
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.
Ticks's picture
6th Mar, 2015
I agree!
23rd Apr, 2014
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!!
28th Oct, 2013
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.
23rd Sep, 2013
I added some free range chicken too, it was delicious.
3rd Sep, 2013
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.
27th Mar, 2013
This is lush and so low in fat, eat it regularly and love it.
20th Mar, 2013
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.
19th Feb, 2013
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!)
4th Feb, 2013
I loved this easy to cook and full of flavor I can't believe its low calorie


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