appetite magazine
Mushroom, spinach, kale and sweet potato pie
 
 
Author:
Serves: 4
Ingredients
  • 2tbsp olive oil
  • 500g closed cup mushrooms, thickly sliced (Matthew Hall recommends oyster mushrooms as an alternative)
  • 2 cloves garlic, crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • Salt & freshly ground black pepper
  • 2tbsp light crème fraîche
  • 250g spinach, wilted
  • 100g kale, cooked
  • 150g feta cheese, cubed
  • 3 sheets filo pastry
Method
  1. Preheat the oven to 200C/Gas 6.
  2. Heat half the oil in a large non-stick pan and fry the mushrooms on a high heat for about 5 mins 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.
  3. Stir in the crème fraîche, spinach and kale. 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 the pie filling.
  5. Bake in the preheated oven for 20-25 mins until golden, then serve with green vegetables.
Recipe by appetite magazine at https://www.appetitemag.co.uk/mushroom-spinach-kale-and-sweet-potato-pie-3/