Creamy mushroom lentil and spinach filo pie
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 20g/¾oz butter
- 250g/9oz chestnut mushrooms, sliced
- 3 banana shallots, thinly sliced
- 1 medium carrot, peeled and finely diced
- 3 garlic cloves, finely chopped
- 3-4 sprigs fresh thyme
- 2 sprigs rosemary
- 80ml/2¾fl oz white wine
- 400g tin green lentils, drained
- 1 tbsp wholegrain mustard
- 1 tbsp plain flour
- 250ml/9fl oz vegetable stock
- 250ml/9fl oz single cream
- 150g/5fl oz baby spinach, washed and large stems removed
- 6-8 sheets filo pastry
- salt and freshly ground black pepper
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