Serves 4
Mushroom, Spinach, Kale And Sweet Potato Pie
Ingredients
- 250g spinach, wilted
- 100g kale, cooked
- 2 tablespoons olive oil
- 500g closed cup mushrooms, thickly sliced
- 2 cloves garlic, crushed
- 250ml vegetable stock
- 300g cooked sweet potatoes, cut into chunks
- 2 tablespoons light creme fraiche
- 150g feta cheese, cubed
- salt & freshly ground black pepper
- 3 sheets filo pastry
Method
- Heat oven to 200C /180C fan /gas 6
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes 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 and stir in creme fraiche, 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 pie filling. Bake in the pre-heated oven for 20-25 minutes until golden
- Serve with extra green vegetables like steamed broccoli and green beans
Recipe courtesy of www.justaddmushrooms.com