Jump to Main ContentJump to Primary Navigation

Recipe: Easy Low-cal mushroom pie

Prep:

Cook:

Serves:

    Serves 10

    Ingredients

    ● 275g packet filo pastry
    ● 1 large onion, approx 200g peeled and sliced
    ● 1 clove garlic peeled and chopped or crushed
    ● 600g mushrooms sliced or chopped – choose a variety for good flavour
    ● 1 dsp olive oil, plus extra for glazing
    ● 1 scant dsp plain flour
    ● 225g frozen peas
    ● 1 teaspoon paprika
    ● ¼ tsp cayenne
    ● 25g fresh coriander – finely chopped
    ● 25g fresh mint – finely chopped
    ● 150-200g low-fat mozzarella or low-fat feta
    ● Salt and pepper
    ● Sesame seeds, to garnish

    Method

    ● Sweat the onions in the oil. When soft add the garlic, mushrooms, paprika, cayenne and cook until the mushrooms have coloured slightly.
    ● Stir in the frozen peas and the flour and cook for a few minutes. Add the chopped herbs and season to taste. Cool.
    ● Grease a large pie dish.
    ● Open filo leaves.Spread 5 layers on the bottom of dish leaving the edges overhanging
    ● Pour in the mushroom filling.
    ● Top with slivers of mozzarella. Fold up the overhanging edges of the filo.
    ● Scrunch up the remaining filo leaves.
    ● Brush lightly with oil. Sprinkle with sesame seeds.
    ● Bake for 30-45 mins 180-190C until golden.
    ● For an exotic, higher calorie option, add 3 tablespoons oven-toasted pine-nuts and 2 tablespoons currants.

    Method
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup