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.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.