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Creamy Truffle Mushroom and Spinach Pie

Creamy Truffle Mushroom and Spinach Pie

with Cheddar and Roasted Carrots

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Our Creamy Truffle Mushroom and Spinach Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieUnder 600 calories
Allergens:Cereals containing GlutenSoyaMilkCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

135 grams

Filo Pastry

(ContainsCereals containing Gluten, Soya)

225 grams

Chestnut Mushrooms

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(ContainsMilk)

3 unit(s)

Carrot

150 grams

Creme Fraiche

(ContainsMilk)

1 sachet

Vegetable Stock Powder

(ContainsCelery)

100 grams

Baby Spinach

1 sachet

Truffle Zest

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2491 kJ
Energy (kcal)595 kcal
Fat31.0 g
of which saturates19.0 g
Carbohydrate60 g
of which sugars17.0 g
Protein17 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Garlic Press
Tea Towel
Cutting board
Knife
Baking Tray
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel. Slice the mushrooms. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Grate the cheese.

2

Trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the onion and cook until softened, 3-4 mins. Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally. Stir in the garlic and fry until fragrant, 30 secs.

4

Stir in the creme fraiche, water for the sauce (see ingredients for amount) and vegetable stock powder. Bring to the boil then lower the heat and simmer until slightly thickened, 2-3 mins. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the truffle zest and cheese until fully combined, then remove from the heat. TIP: Add a splash of water if it's a little dry. Taste and season with salt and pepper if needed.

5

Transfer the mix to an appropriately sized ovenproof dish. Halve the filo pastry sheets to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole thing with oil. Once the carrots have roasted for about 15 mins, move them to the middle shelf and bake the pie on the top shelf until the filo is golden, 10-15 mins.

6

When everything is ready, serve the pie in bowls with the roasted carrots alongside. Enjoy!