Mushroom, Spinach, Kale and Sweet Potato Pie

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

A veggie one pot wonder, this Mushroom, Spinach, Kale and Sweet Potato Pie is a low fat, vegetarian meal, combining subtle sweetness from the sweet potatoes and a gorgeous earthiness from the mushrooms. 


  • 500g closed-cup mushrooms, thickly sliced
  • 250g spinach, wilted
  • 100g kale, cooked
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tbsp light creme fraiche
  • 150g feta cheese, cubed
  • Salt and freshly ground black pepper
  • 3 sheets filo pastry


  1. Heat oven to 200°C.
  2. Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden.
  3. Add the garlic and fry for a further minute, then tip in the stock and sweet potatoes. Bubble for a few minutes until reduced.
  4. Season, then remove from the heat, stir in creme fraiche, spinach and kale.
  5. Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes.
  6. Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of pie filling./li>
  7. Bake in the pre-heated oven for 20-25 minutes until golden.
  8. Serve with extra green vegetables like steamed broccoli and green beans.

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