Serves: 4

Ingredients

  • 250g spinach, wilted
  • 100g kale, cooked
  • 2 tablespoons olive oi
  • l500g 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

Method

  1. Heat oven to 200C /180C fan /gas 6
  2. 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 and stir in creme fraiche, spinach and kale
  3. Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes
  4. 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
  5. Serve with extra green vegetables like steamed broccoli and green beans

Recipe courtesy of Mushroom Bureau. National Vegetarian Week runs from Monday 18th May - Sunday 24th May

Mushroom, Spinach, Kale And Sweet Potato Pie

Mushroom, Spinach, Kale And Sweet Potato Pie

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