Spinach and mushroom pie

Course: Pies and quiches
Keyword: mushroom, mushrooms, pie, pies, spinach, vegetarian
Servings: 1 pie
Author: Emily Leary
The mushrooms are bathing in a garlic, thyme and white wine sauce topped with puff pastry, and there’s a layer of spinach just beneath the crust, flavoured with a hint of black truffle oil. This is one flavour-packed pie and it looks great when served at the table.
Print Recipe


  • 60 g slightly salted butter
  • 1 tbsp olive oil
  • 2 large or 4 small garlic sloves
  • 1 small white onion
  • 1 tsp dried thrme
  • Salt and Pepper
  • 700 g white mushrooms
  • 100 ml vegetable stock
  • 50 ml white wine
  • 2 tbsp cornflour
  • 1 pack of ready-roll puff pastry
  • 100 g fresh washed spinach
  • 1 tbsp black truffle oil or olive oil if you don’t have any
  • 1 medium egg
  • 1 large shallow pie dish, approx diameter


  • Preheat the oven to 200C (180C fan, 400F)
  • Melt the butter and oil in a large pan over a low heat
  • Peel and chop the garlic in 2mm slices and the onion into eighths, then add to the pan with the thyme and season
  • Sweat until soft, then chop the mushrooms into 1-2cm thick slices and add to the pan
  • Turn up the heat and fry until soft
  • Add the stock and wine and bring up to the boil briefly, then down to a simmer
  • In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then stir into the pan
  • When you have a thick gravy, transfer everything to the pie dish and leave to cool while you prepare the pastry
  • Unroll the puff and, if it’s not wide enough to cover the pie, roll it with a rolling pin
  • Cut two 2cm wide strips off the shorter edge of the pastry and use them to make a rim around the top of the pie dish
  • Pack the fresh spinach on top of the mushrooms, taking care not to leave any stalks sticking up
  • Drizzle the spinach with the truffle oil
  • Put the pastry sheet on top of the pie and press around the rim to seal – I then used the off cuts to add some decorative leaves, held in place with water, but you don’t have to
  • Cut two small slits in the centre to allow excess steam to escape, then trim off the edges and brush all over with beaten egg
  • Bake for 20-25 minutes until puffed up and a rich, golden brown