Mushroom, spinach, kale and sweet potato pie
Author: Just Add Mushrooms
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
- Preheat the oven to 200C/Gas 6.
- 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.
- 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.
- Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of the pie filling.
- Bake in the preheated oven for 20-25 mins until golden, then serve with green vegetables.
