Mushroom, spinach & potato pie

Recipe Name: Mushroom, spinach & potato pie
Food Element: 400g baby spinach 1 tbsp olive oil 500g mushrooms, such as chestnut, shiitake and button 2 garlic cloves, crushed 250ml vegetable buildup (made from half a low sodium vegetable buildup cube) 300g cooked new potatoes, clip into bite-sized pieces 1 tbsp grain mustard 1 tsp freshly grated nutmeg 2 heaped tbsp light crme frache 3 sheets filo pastry 300g each green beans and broccoli, steamed	Cooking Process: Heat oven to 200C/180C follower/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water more than it. Heat half the oil in a large non-stick pan and fry mushrooms following hint to a high heat until golden. Add garlic and cook for 1 min, afterward tip in accrual, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, subsequently cut off from the heat; ensue crme frache and spinach. Pour into a pie dish and tolerate in to frosty for a few mins. Brush filo following permanent oil, quarter sheets also loosely scrunch taking place and lay on the subject of the subject of peak of pie filling. Bake for 20-25 mins until golden. Serve when vegetables.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.