Serves 4 / Prep time: 20 minutes / Cook time: 25 minutes
250g spinach, wilted100g
2 tablespoons olive oil
500g closed cup mushrooms, thickly sliced
2 cloves garlic, crushed
250ml vegetable stock
300g cooked sweet potatoes, cut into chunks
2 tablespoons light crème fraiche
150g feta cheese, cubedsalt & freshly ground black pepper
3 sheets filo pastry
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, stir in crème 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.
Cook's tip: Try adding different cheeses on top or in the middle of the pie for extra indulgence!
Recipe - Justaddmushrooms
Tagged in Recipe