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Mushroom, spinach, kale and sweet potato pie

Mushroom, spinach, kale and sweet potato pie

Mushroom, spinach, kale and sweet potato pie
 
Print
Serves: 4
Ingredients
  • 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
Method
  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.
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appetite magazine is dedicated to the taste of the North East of England. Food and drink, grown here, made here, enjoyed here by the appetite team and our readers. The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.

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