One Pan Mushroom and Spinach Pie
A comforting one-pan pie, perfect for those cold winter nights.
|250g||mixed mushrooms, quartered|
|1 tbsp||wholegrain mustard|
|3 tbsp||plain vegan yoghurt|
|150g||baby spinach, roughly chopped|
|4 sheets||filo pastry, each halved|
|Vegan stock cube|
|Salt and black pepper|
You will need: a non-stick ovenproof frying pan (about 20cm diameter).
Heat the oven 180ºC/160ºC fan/350ºF/Gas mark 4. Heat 1 tablespoon of olive oil in a non-stick ovenproof frying pan (about 20cm diameter), add the mushrooms and cook for 3 to 4 minutes.
Add 150ml of vegan stock and the wholegrain mustard and simmer until the sauce is reduced by half and thickened. Season with salt and black pepper, then stir in the yoghurt.
Add a large handful of the spinach and stir in, then remove from the heat and add the remaining spinach to make a thick layer over the top of the mushrooms.
Brush the sheets of pastry with a little oil, then crunch up the filo and arrange over the top of the spinach to cover completely. Bake in the oven for 15 minutes until the pastry is golden and crisp.
Kcal 396 | fat 11g | sat. fat 1g | carbs 53g | sugars 5g | fibre 6g | protein 16g | salt 1.6g