Sweet potato pie recipe
Sweet potato pie recipe

Mushroom, spinach, kale and sweet potato pie recipe


October 20, 2016

Packed full of energy and goodness, this guilt-free yet indulgent pie is a super-fast and super-flavourful veggie dish.

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: Serves 4


250 g spinach, wilted

100 g kale, cooked

2 tbsp olive oil

500 g closed cup mushrooms, thickly sliced

2 cloves garlic, crushed

250 ml vegetable stock

300 g cooked sweet potatoes, cut into chunks

2 tbsp light crème fraiche

150 g feta cheese, cubed

salt & freshly ground black pepper

3 sheets filo pastry


1Heat oven to 200C /180C fan /gas 6.

2Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden. Add the garlic and fry for a further minute, then tip in the stock and sweet potatoes. Bubble for a few minutes until reduced. Season, then remove from the heat, stir in crème fraiche, spinach and kale.

3Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes.

4Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of pie filling. Bake in the pre-heated oven for 20-25 minutes until golden.

5Serve with extra green vegetables like steamed broccoli and green beans.

Cook’s tip: Try adding different cheeses on top or in the middle of the pie for extra indulgence!


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