Puff pastry pie with a slice removed to reveal a filling of greens

Winter greens puff pie

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(4 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4

Vegetarian comfort food has never looked so good. This easy, budget-friendly recipe is simple enough to make on a weeknight and great for feeding the family

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal662
  • fat51g
  • saturates27g
  • carbs32g
  • sugars7g
  • fibre7g
  • protein15g
  • salt1.1g
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  • 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…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • generous pinch nutmeg



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

  • 400g mixed winter greens (we used kale and cavolo nero, any large stems removed and roughly chopped)
  • 200g mascarpone
  • 30g parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 320g pack puff pastry
  • 1 egg, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan, add the onion with a pinch of salt and gently fry until softened, so around 8-10 mins. Stir in the garlic and nutmeg, cook for a minute, then add the greens along with a splash of water. Stir until wilted, so around 3 mins, then stir in the mascarpone, parmesan and a squeeze of lemon juice. Season well and tip the mixture into the base of a 20cm pie dish.

  2. Unroll the puff pastry and brush the edges of the pie dish with water. At this point, you can do what you want with the pastry – you could lattice it, crimp the edges, add decoration, or just stick it on as is. Seal it to the edge of the pie dish, brush with the beaten egg and bake for 35 mins until risen and golden. Allow to cool for 10 mins before serving.

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Comments, questions and tips

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17th Feb, 2020
Just cooked this and it's a hit! I used a bag of kale, one courgette, a pack of mushrooms and a handful of peas for the filling, and slightly more mascarpone (250g pack). We are trying to eat more plant-based / veggie meals and this is definitely going on the recipe list - delicious!
19th Mar, 2018
Ingredients quite cheap. Relatively quick to put together. Really tasty with the creaminess from the mascarpone and the flavour of the parmesan/ nutmeg. Wasn't massively filling though. I wonder would some chickpeas bulk it out a bit :-/
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