Join
Spinach and feta filo pie

Mushroom and Spinach Filo Pie 
  • 4 People
  • 50 min.
  • easy 
Take a traditional Pasta Alfredo and make something brand new – like a mouth-watering mushroom and spinach filo pie. Filo pastry is light, crispy and the perfect casing for the creamy pasta filling. Serve with a crisp salad on the side, for an extra bite of freshness. 
Ingredients
  • 350 grams portobello mushroom sliced
  • 15 ml olive oil
  • 200 grams baby spinach washed
  • 1 ml Robertsons Black Pepper, to season
  • 2 packets (250 g) Knorr Alfredo Pasta and Sauce
  • 250 ml low fat milk
  • 750 ml hot water
  • 4 sheet of filo pastry
  • 60 ml butter melted
Cooking Method

  1. Preheat the oven to 200˚C.

  2. Heat the oil in a medium pan and fry the mushrooms for 5-10 minutes. Add the baby spinach and fry until wilted. Season with Robertsons Black Pepper. Set aside.

  3. In a medium size saucepan, bring the water and milk to the boil.

  4. Add the Knorr Alfredo Pasta and Sauce packet contents and stir continuously until boiling.

  5. Reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally.

  6. Fold the cooked mushrooms and spinach through the sauce and pour it into a 1,25L capacity oven proof dish.

  7. Brush the filo sheets with the melted butter and scrunch each one up lightly with your hands. Top the pasta in the dish with the scrunched-up pastry and bake in the oven for 20minutes until golden and crisp.

  8. Serve with a side salad of your choice.

  • Nut Free
  • Dairy Free
  • Gluten Free

Similar filters

Take a look at all our recipes

sign up
sign up