Pork, spinach and mushroom filo pies recipe | delicious. magazine

Name: Pork, spinach and mushroom filo pies recipe | delicious. magazine
Ingredients: Olive oil for frying and brushing; 700g British free-range pork fillet (also called pork tenderloin), cut into 3cm cubes; 1 onion, finely chopped; 500g chestnut mushrooms, thickly sliced; 2 tbsp plain flour; 260g young leaf spinach; 100ml chicken stock; ½ small bunch fresh sage, finely chopped; 100ml full-fat thick Greek yogurt (we used Yeo Valley); 4 filo pastry sheets; You’ll also need…; 4 x 10-12cm pie dishes

www.deliciousmagazine.co.uk

Delightful pork, spinach, and mushroom filo pies ready in under an hour for a quick weeknight dinner.Easy & light.

View Original

Share this recipe:

Ingredients

Olive oil for frying and brushing
700g British free-range pork fillet (also called pork tenderloin), cut into 3cm cubes
1 onion, finely chopped
500g chestnut mushrooms, thickly sliced
2 tbsp plain flour
260g young leaf spinach
100ml chicken stock
½ small bunch fresh sage, finely chopped
100ml full-fat thick Greek yogurt (we used Yeo Valley)
4 filo pastry sheets
You’ll also need…
4 x 10-12cm pie dishes