Mushroom, Spinach, Kale and Sweet Potato Pie

Mushroom, Spinach, Kale and Sweet Potato Pie

Ingredients

  • 500g closed-cup mushrooms, thickly sliced
  • 250g spinach, wilted
  • 100g kale, cooked
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tbsp light creme fraiche
  • 150g feta cheese, cubed
  • Salt and freshly ground black pepper
  • 3 sheets filo pastry

Method

  1. Heat oven to 200c. 
  2. Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden.
  3. Add the garlic and fry for a further minute, then tip in the stock and sweet potatoes. Bubble for a few minutes until reduced.
  4. Season, then remove from the heat, stir in creme fraiche, spinach and kale.
  5. Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes.
  6. Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of pie filling.
  7. Bake in the pre-heated oven for 20-25 minutes until golden.
  8. Serve with extra green vegetables like steamed broccoli and green beans.

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