Pork, spinach and mushroom filo pies
- November 2016
- Serves 4
- 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.
- 20g (5.7g saturated)
- 42.7g (4.1g sugars)
- 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
- 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.
- 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.
- 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.
- 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).
Garlic would work well in the filling; add 2 crushed cloves with the onions.
Make the filling a few hours in advance and keep chilled. Top with the filo just before baking.
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