Mushroom, spinach, kale and sweet potato pie

A great meat free meal for all the family that is full of flavour and nutritious.

justaddmushrooms.com by justaddmushrooms.com
  • Serves: 4
Mushroom, spinach, kale and sweet potato pie
  • 250g spinach,wilted
  • 100g kale,cooked
  • 100g kale,cooked
  • 500g closed cup mushrooms,thickly sliced
  • 2 cloves garlic,crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tablespoons light creme fraiche
  • 150g feta cheese, cubed
  • salt & freshly ground black pepper
  • 3 sheets filo pastry

Ingredients

  • 250g spinach,wilted
  • 100g kale,cooked
  • 100g kale,cooked
  • 500g closed cup mushrooms,thickly sliced
  • 2 cloves garlic,crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tablespoons light creme fraiche
  • 150g feta cheese, cubed
  • salt & freshly ground black pepper
  • 3 sheets filo pastry
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Method
  • Heat oven to 200C /180C fan /gas 6.
  • Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden. Add the garlic and fry for a further minute,then tip in the stock and sweet potatoes.Bubble for a few minutes until reduced. Season,then remove from the heat,stir in creme fraiche,spinach and kale.
  • Pour into a pie dish and top with the cubed feta.Allow to cool for a few minutes.
  • Brush each sheet of filo with the remaining oil,quarter the sheets then loosely scrunch up and lay on top of pie filling. Bake in the pre-heated oven for 20-25 minutes until golden.
  • Serve with extra green vegetables like steamed broccoli and green beans.
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