500g mushrooms, 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 fraîche
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 mins until reduced. Season, then remove from the heat; add crème fraîche 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.
delicious light pasta salad that i am having for dinner tonight. you can really mix anything into it. good additions include red or green peppers, cherry tomatoes, turkey, ham, pepperoni, or cheese cubes. takes ~10 minutes to prepare, and is really filling.
Just follow the simple steps on the photo. Put the chicken, without any fat into hermetic bags with garlic, lemon juice and a little parsley flakes, let them rest all night and fry them. You can serve with a lettuce salad.
If you really enjoy it, you can freeze it for a different day and baked it instead of frying and it’s also delicious!