healthy meal

Mushroom, spinach & potato pie


  • 400g baby spinach
  • 1 tbsp olive oil
  • 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


  1. Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
  2. 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.
  3. 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.



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!


Courtesy of: One Good Things by Jillee