Pork, spinach and mushroom filo pies

Pork, spinach and mushroom filo pies
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 20 min

These pork, spinach and mushroom pies use filo pastry for a lighter, easier and quicker recipe. Ready in under an hour these pies can be enjoyed for dinner any night of the week.

Nutrition: per serving

Calories
575kcals
Fat
20g (5.7g saturated)
Protein
52.9g
Carbohydrates
42.7g (4.1g sugars)
Fibre
6.4g
Salt
0.7g
Calories
575kcals
Fat
20g (5.7g saturated)
Protein
52.9g
Carbohydrates
42.7g (4.1g sugars)
Fibre
6.4g
Salt
0.7g

Ingredients

  • Olive oil for frying and brushing
  • 700g British free-range pork fillet (also called pork tenderloin), cut into 3cm cubes
  • 1 onion, finely chopped
  • 500g chestnut mushrooms, thickly sliced
  • 2 tbsp plain flour
  • 260g young leaf spinach
  • 100ml chicken stock
  • ½ small bunch fresh sage, finely chopped
  • 100ml full-fat thick Greek yogurt (we used Yeo Valley)
  • 4 filo pastry sheets

You’ll also need…

  • 4 x 10-12cm pie dishes

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Heat a small glug of oil in a large frying pan over a medium heat. Fry the pork for 3-4 minutes, stirring, until just browned. Transfer to a plate; set aside. 
  2. Fry the onion in the same pan for 6-7 minutes until starting to soften. Add the mushrooms and fry for 5-6 minutes. Take off the heat, then stir in the flour. Return to the heat and stir for 2 minutes more.
  3. Put the spinach in a large colander in the sink, then pour over a full kettle of boiling water to wilt it. Press out the liquid with the back of a spoon. Add the spinach to the mushroom mixture along with the pork, stock, sage and yogurt. Season well, stir, then divide among the pie dishes.
  4. Scrunch up the filo sheets and fit one in each pie dish as a lid. Brush with oil, then bake for 20 minutes or until golden (cover loosely with foil if the pies brown too quickly).

delicious. tips

  1. Garlic would work well in the filling; add 2 crushed cloves with the onions.

  2. Make the filling a few hours in advance and keep chilled. Top with the filo just before baking.

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