Creamy spinach and mushroom pie
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Creamy spinach and mushroom pie
Truffle oil adds to the earthy mushroom flavour, but this is just as delicious when made using whatever oil you have in your kitchen cupboards
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
450Kcal
Fat
34gr
Saturates
11gr
Carbs
63gr
Sugars
12gr
Fibre
6gr
Protein
7gr
Salt
1.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tbsp truffle-flavoured oil
- 1 x 300g pack chestnut mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 3 thyme stalks, leaves only
- 1 tsp season-all spice blend
- 125g full-fat crème fraîche
- 125g young spinach
- 1 tsp cornflour
- 10g grated Parmesan*
- 1 x 350g pack chilled crispy potato slices
- steamed mixed veg, to serve (optional)
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Heat half the oil in a large pan and add the mushrooms. Season and cook for 3-4 minutes on a high heat until they are starting to release their liquid and soften. Add the garlic, thyme and season-all and cook for a further minute. Stir in the crème fraîche plus 50ml water and simmer for 2 minutes before stirring in the spinach until just wilted.
- Remove about 2 teaspoons of the liquid from the pan and combine with the cornflour. Add this back to the pan along with the grated Parmesan and stir until thickened. Season to taste.
-
Transfer to a baking dish (about 5cm deep, 21cm diameter) and top with the potato slices, overlapping them slightly. Brush with the remaining truffle oil then transfer to the oven and bake for 16-18 minutes or until crisp and golden on top and bubbling underneath. Leave to rest for 5 minutes before serving with steamed mixed vegetables on the side, if you like.
*Use vegetarian cheese if required.
