Mushroom, Spinach & Potato Pie

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 400g baby spinach
• 1 tbsp olive oil
• 500g mushrooms, 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes until browned and their liquid has evaporated.

2. Add the crushed garlic and cook 1 minute. Pour in the vegetable stock made from the half low sodium stock cube and simmer 3 minutes.

3. Add the spinach in batches, stirring until wilted, about 2 minutes. Drain off any excess liquid and let the mixture cool slightly.

4. Stir in the grain mustard, grated nutmeg and crème fraîche. Gently fold in the cooked potato pieces, then spread the filling into a 9-inch pie dish.

5. Brush each sheet of filo lightly with olive oil, scrunch it loosely and lay it over the filling, overlapping the sheets to cover the top.

6. Bake 20 to 25 minutes until the filo is golden and crisp. Meanwhile, steam the green beans and broccoli over boiling water for 5 to 6 minutes until tender-crisp.

7. Let the pie rest 5 minutes, then slice and serve with the steamed green beans and broccoli.