Winter Warmer Truffle Mushroom, Spinach and Filo Pie
with Cheddar and Roasted Carrots
- Cereals containing gluten
- Soya
- Wheat
- Milk
A twist on a puff pastry or mash topped pie, using scrunches of filo pastry to crown the creamy filling results in a golden and crispy top. Here, we're pairing mushroom, truffle and spinach for an earthy winter supper.
Ingredients
3.5 unit(s)
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya, Wheat)
250 grams
Mushrooms
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Carrot
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
100 grams
Baby Spinach
1 sachet(s)
Truffle Zest
Not included in your delivery
125 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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, bake the pie on the middle shelf until the filo is golden, 10-15 mins.
When everything's ready, serve your filo pie on plates with the roasted carrots alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The earthy mushroom and truffle combination is widely enjoyed, with many finding the filling rich and full of umami depth. Some find the truffle flavour quite strong, so adjust the amount to your preference.
- Ease of prep: Most find this straightforward and enjoyable to put together, though managing the filo and the filling simultaneously requires a little timing awareness.
- Suggestions: Scrunch the filo into loose rather than tight balls and drizzle generously with oil to help it cook evenly and crisp up throughout. If the sauce is slow to thicken, adding a little extra cheese or reducing the heat further can help; keep an eye on the carrots too, as they can catch quickly at high heat.
- Next-day meals: Portions are on the generous side, and leftovers work well for lunch the following day. Any unused filo pastry can be frozen for another time.
- Portions: Some find the amount of filo supplied more than needed; using around two-thirds is a practical option if you prefer a lighter pastry topping.
