METHOD

Pep it – 

Wash your spinach and mushrooms. Dice your mushrooms and tomatoes and mince your garlic and leave to one side.

Measure out all the ingredients for the pie filling, putting all of your spices stock and jalapenos on one plate. We’re going to make this first. Its easy, heat a dash of oil in a pan. Fry your garlic on medium heat until golden. Add the chopped tomatoes and simmer until the tomatoes are soft and falling apart (flavor!!). Add your spice plate ingredients. Combine well and cooking on medium heat until it turns dark and smells amazing !! (5-8 minutes) Keep stirring so it doesn’t stick to the pan.

Next, add all of your beans. Whatever beans you use will work. I used adzuki, black/turtle, and kidney. You can cook these from dried or use the canned kind. Whatever you prefer. Stir in and combine until its all looking delicious. Simmer for about 2 minutes. Then take a masher and mash about half of the beans, this will keep some texture. And your pie filling is ready…wow!!

Fry it – 

Heat a tablespoon of oil in a pan on medium heat. Fry your mushrooms until the juice has disappeared. Add a dash of soy to flavor and remove it from the heat.

Build it – 

In an ovenproof dish layer spinach, your pie filling, and your mushrooms. And repeat for a second layer. Any remaining spinach place on top as a third layer and top off with the stuffing.

Add 2 sheets of filo pastry as the pie lid. Trim the edges and tuck in the pastry. Brush with any dairy-free milk and bake in the middle of the oven 160 fan / 350 F / Gas mark – 20 to 25 minutes until the pastry is golden.

This is a full on home comfort dish. The spices in the pie filling make it really warming and full of flavor. 

Share this recipe and Pin this to your lastest dinner or meal board for safekeeping!