Basic mustard mash
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Spring greens filo traybake pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp, plus 1 tsp olive oil
- 1 onionfinely chopped
- 3 garlic clovesgrated
- ½ tsp chilli flakes
- 200g spring greensfinely chopped
- 200g frozen peas
- 2 tbsp pesto
- 200g mascarpone
- 250ml low-sodium vegetable stock
- 4 sheets of filo pastry
Nutrition: Per serving
- kcal451
- fat34g
- saturates16g
- carbs24g
- sugars9g
- fibre7ghigh
- protein9g
- salt0.52g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put a medium ovenproof casserole dish on low heat, pour in 2 tbsp olive oil, then scatter in the onion and garlic. Season with salt and pepper and cook for 10-15 mins, or until the onion is starting to turn golden at the edges.
step 2
Turn the heat up to medium, then scatter in the chilli flakes, spring greens and peas. Cook for 5 mins, until the greens are wilted, then stir in the pesto and mascarpone. Once melted, gradually pour in the vegetable stock, then season to taste.
step 3
Scrunch up the sheets of filo on top of the pie, brushing with 1 tsp of olive oil. Put in the oven to bake for 15-18 mins, until the pastry is golden and the filling below is bubbling.
step 4
Leave to cool for 5 mins before serving straight from the dish.