5:2 diet recipe for 4 people, takes only 45 mins; recipe has baby spinach, olive oil, mushroom, garlic clove, vegetable stock, new potato, mustard, nutmeg, creme fraiche, filo pastry and green bean.
Mushroom, spinach & potato pie
Course: 5:2 diet
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 250ml vegetable stock (made from half a low sodium vegetable stock cube)
- Green Bean: 300g each green beans and broccoli, steamed
- Mustard: 1 tbsp grain mustard
- Baby Spinach: 400g baby spinach
- Creme Fraiche: 2 heaped tbsp light creme fraiche
- New Potato: 300g cooked new potatoes, cut into bite-sized pieces
- Nutmeg: 1 tsp freshly grated nutmeg
- Mushroom: 500g mushroom, such as chestnut, shiitake and button
- Filo Pastry: 3 sheets filo pastry
Directions
- 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 mins until reduced. Season, then remove from the heat; add creme fraiche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
