A low fat, super healthy, vegetarian midweek meal – you can even freeze any leftovers for later.
PREPERATION TIME :15 MINS
COOKING TIME:45 MINS
Nutrition: per serving
100g baby spinach
1 tbsp. olive oil
500g mushroom, such as chestnut, shiitake and button
2 garlic cloves, crushed
250ml vegetable stock (made from half a low sodium vegetable stock cube)
300g cooked new potatoes, cut into bite-sized pieces
1 tbsp. grain mustard
1 tsp freshly grated nutmeg
2 heaped tbsp. light crème fraiche
3 sheets filo pastry
300g each green beans and broccoli, steamed
Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mints until reduced. Season, then remove from the heat; add crème fraiche and spinach. Pour into a pie dish and allow to cool for a few mints.
Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mints until golden. Serve with vegetables.
Recipe from Good Food magazine (JULY 2015)