Smarter cooking for busy people

Mushroom, brie and spinach pie

Brie, mushroom and spinach pie flexitarian blog flexitarian recipe

The perfect weeknight meal, my mushroom, brie and spinach pie is  easy and delicious , with  the richness of the mushroom and brie balanced by the fresh  baby spinach and aromatic rosemary leaves. With only 8 ingredients, it’s  quick to prep and get into the oven.

And you can use ready made puff pastry sheets, pre-packed sliced mushrooms and garlic paste,  for a perfect result with minimal effort.

Cut into 4 portions and serve  accompanied by a salad and garlic bread as a main dish, or into smaller portions as a side dish.


  • 25g butter, olive oil spread or butter substitute
  • 250 g sliced mushrooms
  • salt and pepper to taste
  • 1 tsp garlic paste
  • 3 sprigs rosemary, leaves picked and finely snipped with kitchen scissors
  • 150-200g baby spinach leaves
  • 1 x 150 round of brie, sliced
  • 2 frozen puff pastry sheets, defrosted
  • 1 free range egg , beaten, to glaze


  • Preheat oven to fan-forced 200 degrees C.
  • Melt butter or butter substitute in a large frying pan, add mushrooms and fry over medium-high heat for a few minutes until they start to brown.
  • While the mushrooms are frying, place the spinach in a colander and pour boiling water over,  to wilt the leaves.
  • Refresh under the cold tap and squeeze out excess water when the spinach is cool enough to handle.
  • Go back to the mushrooms, season to taste, stir through garlic paste and rosemary leaves.
  • Fry for another minute or so, and remove the pan from the heat so the mushroom mixture can cool.
  • Place one of the pastry sheets on a baking sheet covered with baking paper.
  • Give the spinach another squeeze to make sure all excess water is removed, then place it on the pastry sheet, leaving a border of around 2 cm.
  • Spoon the cooled mushroom mixture onto the spinach.
  • Cover the mushroom mixture with Brie.
  • Top with second pastry sheet.
  • Prick with fork in a few places, or make a few small slices with a sharp knife.
  • Seal the border of the pastry with a fork.
  • Brush with beaten egg.
  • Bake for 15 – 20 minutes until golden.
  • Cut into 4 pieces and serve immediately.

Photograph by Andrew Whalley | CCBYND2.0