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Mushroom, spinach & potato pie

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

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 215
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 4
  • Protein 9
  • Fat 8
  • Fibre 5
  • Salt 0.77

Nutrition per serving

  • Calories 215
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 4
  • Protein 9
  • Fat 8
  • Fibre 5
  • Salt 0.77

Ingredients

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

  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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