Mushroom, spinach & potato pie

A bowl of food on a table 5:2 Diet Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:45 mins
  • Easy
  • Serves 4

A low fat, superhealthy, vegetarian midweek meal – you can even freeze any leftovers for later

Nutrient Unit
kcal 215
fat 8g
saturates 2g
carbs 29g
sugars 4g
fibre 5g
protein 9g
salt 0.77g


  • 400g baby spinach
  • 1 tbsp olive oil
  • 500g mushroom , 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
Thai prawns with pineapple & green beans


  • STEP 1

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

  • STEP 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.

  • STEP 3
Teriyaki salmon parcels

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.

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