• 250g spinach, wilted
  • 100g kale, cooked
  • 2 tbsps olive oil
  • 500g closed cup mushrooms, thickly sliced
  • 2 cloves garlic, crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tbsps light creme fraîche
  • 150g feta cheese, cubed
  • 3 sheets filo pastry


1 Heat oven to 200°C.

2 Heat half the oil in a pan and fry mushrooms for 5 mins until golden. Add the garlic and fry for a minute. Tip in the stock and sweet potato. Bubble for a few mins until reduced. Season, and remove from the heat. Stir in the crème fraîche, spinach, and kale.

3 Pour into a dish and top with the cubed feta. Allow to cool for a few mins.

4 Brush each sheet of filo with the remaining oil, quarter then loosely scrunch up and lay on top of pie filling. Bake in the oven for 0-25 mins until golden.

5 Serve with green vegetables.