Name: Mushroom, spinach & potato pie
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom, spinach & potato pie

1. 400g baby spinach -

2. 1 tbsp olive oil -

3. 500g mushroom , such as chestnut, shiitake and button -

4. 2 garlic cloves , crushed -

5. 250ml vegetable stock (made from half a low sodium vegetable stock cube) -

6. 300g cooked new potatoes , cut into bite-sized pieces -

7. 1 tbsp grain mustard -

8. 1 tsp freshly grated nutmeg -

9. 2 heaped tbsp light crème fraîche -

10. 3 sheets filo pastry -

11. 300g each green beans and broccoli, steamed -

How to cook deliciously - Mushroom, spinach & potato pie

1. Stage

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

2. Stage

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. Stage

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.