MUSHROOM, SPINACH & POTATO PIE

Mushroom, spinach & potato pie image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium