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Mushroom, spinach & potato pie recipe - Recipes - BBC Good Food

  • 4servings
  • 45minutes
  • 215calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, E
MineralsCopper, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g baby spinach

  2. 1 tbsp olive oil

  3. 500g mushrooms , 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 creme fraiche

  10. 3 sheets filo pastry

  11. 300g each green beans and broccoli, steamed

Instructions Jump to Ingredients ↑

  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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