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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24th May, 2012
I also found it fairly bland and not very exciting.
9th May, 2012
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.
5th May, 2012
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.
3rd Apr, 2012
Easy to make and delicious. I used asparagus instead of beans and worked well
12th Feb, 2012
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 !
Pickle von Moom
30th Jan, 2012
Cooked this for veggie & meat eating friends and everyone enjoyed it. Replaced the filo with shortcrust and the creme fraiche with double cream (just to be naughty) I think chicken would be a welcome addition if you weren't catering for vegetarians. If anything, I would have liked a slightly thicker sauce, other than that there were empty plates and big smiles all around :)
5th Dec, 2011
The reason this is superhealthy is because it was nothing a monumental serving of veg! I think there were 2 pieces of potato in my (giant) portion! I have a 10l stock pot and it was over half full by the time I'd finished - I had no idea how I would have fitted it into a pie dish so I just served it like a stew. I also added about 200g of cream cheese instead of the creme fraiche and I'm so glad I did - not only did it mean there was an actual sauce (seriously, how can 2tbsp of creme fraiche make a sauce for that amount of veg?) but it also gave some body to it. Not one we'll be making again.
Hanszinderfaan's picture
24th Nov, 2011
I like my mushrooms on the firm side but as they released so much moisture I had to extend cooking time to reduce it down. Next time I'll just pour some away! Nevertheless it's a lovely meal for vegetarians ( I'm not) and very easy to prepare. The guests loved it.
11th Nov, 2011
Have not tried the recipe yet but am not clear about why the last two ingredients are not mentioned on the cooking instructions - the green beans and broccoli. Only adding the spinach is mentioned. Can you please clarify. Thanks
1st Nov, 2011
Slight warning: I made spinach and cheddar (?) parcels, wrapped in filo. The filo is so thin, that my father-in-law cut his lip on the crispy bit while eating one... I'd recommend smacking it a bit before serving, to break it up a little..


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