Mushroom, spinach & potato pie

30-60 minutes 4 servings 400 kcal or less baby spinach bbc good food magazine july crème fraîche diner dinner filo pastry five a day folic acid garlic clove garlic cloves good for you green bean green beans healthy low fat mains make ahead mushroom mushrooms mustard new potato new potatoes nutmeg olive oil over an hour pastry pie spud spuds summer super supper vegetable stock vitamin c

N/A

Source

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

Method

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.