Recipes and meal plans for people who work 9-5

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
  • 400 g pack baby spinach leaves
  • 1 x 150 round of brie, sliced
  • 2 frozen puff pastry sheets, defrosted
  • 1 free range egg , beaten, to glaze


  • 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