Creamy Truffle Mushroom and Spinach Pie
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Creamy Truffle Mushroom and Spinach Pie

Creamy Truffle Mushroom and Spinach Pie

with Cheddar and Roasted Carrots

This delicious Creamy Truffle Mushroom and Spinach Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Cereals containing gluten

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 war 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
Cooking time30 minutes


serving amount

3.5 unit(s)

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

225 grams

Closed Cup Mushrooms

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

3 unit(s)


150 grams

Creme Fraiche

(Contains Milk)

15 grams

Vegetable Stock Paste

(Contains Celery)

100 grams

Baby Spinach

1 sachet(s)

Truffle Zest

Not included in your delivery

125 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2463 kJ
Energy (kcal)589 kcal
Fat31.9 g
of which saturates18.8 g
Carbohydrate60.6 g
of which sugars18.6 g
Protein17.1 g
Salt4.28 g
Always refer to the product label for the most accurate ingredient and allergen information.


Tea Towel
Garlic Press
Baking Tray


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove it from the packet and lay flat on the counter, covered with a damp tea towel.

Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Grate the cheese.

Roast the Carrots

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.

Fry Time

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot 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.

Make your Pie Filling

Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the mushrooms. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

Once thickened, add the spinach 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. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Assemble and Bake

Transfer the pie filling to an appropriately sized ovenproof dish.

Halve the filo pastry sheets to make squares. Scrunch each square 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 (discard any excess pastry). Drizzle the whole pie 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.

Serve Up

When everything's ready, serve your filo pie on plates with the roasted carrots alongside.