Mushroom, spinach & potato pie
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Mushroom, spinach & potato pie

By Good Food

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

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 215
  • fat 8g
  • saturates 2g
  • carbs 29g
  • sugars 4g
  • fibre 5g
  • protein 9g
  • salt 0.77g

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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