Mushroom, spinach & potato pie

• baby spinach↗400g g
• olive oil↗1 tbsp tbsp
• mushroom↗500g g

  such as chestnut, shiitake and button

• garlic cloves↗2

  crushed

• vegetable stock↗250ml ml

  (made from half a low sodium vegetable stock cube)

• cooked new potatoes↗300g g

  cut into bite-sized pieces

• grain mustard↗1 tbsp tbsp
• freshly grated nutmeg1 tsp tsp
• 2 heaped tbsp light crème fraîche
• sheets filo pastry↗3
• each green beans↗300g g

  and broccoli, steamed

Step-by-step instructions

1. 1

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

2. 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. 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.