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.