appetite magazine
Mushroom, spinach, kale and sweet potato pie
Serves: 4
  • 2 tbsp olive oil
  • 500g closed cup mushrooms, thickly sliced
  • 2 cloves garlic, crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tbsp light crème fraîche
  • 250g spinach, wilted
  • 100g kale, cooked
  • 150g feta cheese, cubed
  • salt and freshly ground black pepper
  • 3 sheets filo pastry
  1. Heat oven to 200C/Gas 6.
  2. Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 mins until golden.
  3. Add garlic and fry for a further minute, add the stock and sweet potatoes.
  4. Simmer for a few minutes until reduced.
  5. Season, then remove from the heat, stir in crème fraîche, spinach and kale.
  6. Pour into a pie dish and top with the cubed feta.
  7. 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.
  8. Bake in the pre-heated oven for 20-25 mins until golden.
  9. Serve with green vegetables such as steamed broccoli and green beans.
Recipe by appetite magazine at