This spinach and mushroom pie is vegetarian food at its best: buttery fried mushrooms and wilted spinach, bathing in a garlic, thyme and white wine gravy, topped with crispy and flaky puff pastry.
Making this lovely pie is so easy, it's just as suitable for midweek as it is for a special Sunday dinner.
To make it, you'll sweat onions, garlic and thyme, then melt in a good helping of butter.
Next, you'll add heaps of sliced mushrooms and fry until dark and packed with flavour before adding wine and stock and cooking down to a gravy with the thickening aid of a little cornflour.
Fresh, tender spinach is then added and wilted down. With that the filling is ready to pile into a pie tin, top with puff pastry, wash with beaten egg and bake until golden and gorgeous.
Your kitchen will smell amazing and your tummies will be very happy.
Here's the full recipe for my spinach and mushroom pie.
Ingredients
- 60 g (½ stick) salted butter
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 brown onion peeled and sliced
- 1 tsp dried thyme
- pinch salt and black pepper
- 600 g (22 oz) mushrooms sliced
- 100 ml (⅓ cup) vegetable stock
- 50 ml (¼ cup) white wine
- 2 tbsp cornflour (cornstarch)
- 100 g (3.5 oz) fresh spinach
- 320 g (11 oz) ready-rolled puff pastry
- 1 medium free range egg beaten
Equipment
- 23cm (9") pie dish
- Small star cookie cutter (optional)
Instructions
Make the filling
Preheat the oven to 200C (180C fan, 400F).
Warm the oil over a gently heat, then add the garlic and thyme with a pinch of salt and pepper.
Fry gently for 30 seconds until the oil sizzles.
Add the sliced onions and increase the heat to medium.
Sweat for 5 minutes until starting to soften.
Add the butter.
Allow to melt.
Add the sliced mushrooms.
Fry for another 5 minutes until dark and soft.
Add the stock and wine.
Bring up a simmer and allow the wine to cook off for a minute.
In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then add to the pan.
Continue to stir on the heat for 5 minutes until thickened.
Add the spinach.
Cook for just a minute or two, until the spinach has wilted.
Allow to cool to room temperature.
Assemble the pie
Spoon the cooled mushroom filling into your pie dish.
Put the pastry sheet on top of the pie dish, press a fork around edges, then cut away the excess. You can use the offcuts to add some decorative elements, if you like.
Brush the top with the beaten egg.
Cut two small slits in the centre of the pie to allow steam to escape.
Bake for 20-25 minutes until puffed up and a rich, golden brown.
Serve and enjoy!
Have you made this spinach and mushroom pie? Send me pics! I'd love to see them.
Print this spinach and mushroom pie recipe
Spinach and Mushroom Pie Recipe
Ingredients
- 60 g (½ stick) salted butter
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 brown onion peeled and sliced
- 1 tsp dried thyme
- pinch salt and black pepper
- 600 g (22 oz) mushrooms sliced
- 100 ml (⅓ cup) vegetable stock
- 50 ml (¼ cup) white wine
- 2 tbsp cornflour (cornstarch)
- 100 g (3.5 oz) fresh spinach
- 320 g (11 oz) ready-rolled puff pastry
- 1 medium free range egg beaten
Equipment
- 23cm (9") pie dish
- Small star cookie cutter (optional)
Instructions
Make the filling
- Preheat the oven to 200C (180C fan, 400F).
- Warm the oil over a gently heat, then add the garlic and thyme with a pinch of salt and pepper and fry gently for 30 seconds until the oil sizzles.
- Add the sliced onions and increase the heat to medium. Sweat for 5 minutes until starting to soften.
- Add the butter and allow to melt, then add the sliced mushrooms, frying for another 5 minutes until dark and soft.
- Add the stock and wine. Bring up a simmer and allow the wine to cook off for a minute.
- In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then add to the pan. Continue to stir on the heat for 5 minutes until thickened.
- Add the spinach and cook for just a minute or two, until the spinach has wilted.
- Allow to cool to room temperature.
Assemble the pie
- Spoon the cooled mushroom filling into your pie dish.
- Put the pastry sheet on top of the pie dish, press a fork around edges, then cut away the excess. You can use the offcuts to add some decorative elements, if you like.
- Brush the top with the beaten egg.
- Cut two small slits in the centre of the pie to allow steam to escape.
- Bake for 20-25 minutes until puffed up and a rich, golden brown.
Video
Nutrition
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Keri says
I made this today and it was lovely , added leaks to the onions and garlic before adding the mushrooms and added a bit more wine and was perfect , thanks Emily xx
Winnie says
We love mushrooms and I do bake pies with them every now and then, but never tried with wine.
And I must say - your pie looks TERRIFIC !!
Deena says
Love that your pie has such wonderful rise x
Jenny @ The Brick Castle says
That looks lovely. As soon as I saw the title I knew I had to have a look. We cook very often with mushrooms (we get through 1kg a week), and this would certainly be a favourite here :)
Danielle L says
I've never used or tasted truffle oil - I must add it to my dream ingredients list. The pie looks stunning!