Take a traditional pasta alfredo and make something brand new – like a mouth-watering mushroom and spinach filo pie. Filo pastry is light, crispy and the perfect casing for the creamy pasta filling. Serve with a crisp salad on the side, for an extra bite of freshness.
Serves: 4
Cook: 40 mins
Prep: 10 min
Ingredientes
Method
- Preheat the oven to 200˚C.
- Heat the oil in a medium pan and fry the mushrooms for 5-10 minutes. Add the baby spinach and fry until wilted. Season with salt and black pepper. Set aside.
- In a medium size saucepan, bring the water and milk to the boil.
- Add the packet contents and stir continuously until boiling.
- Reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally.
- Fold the cooked mushrooms and spinach through the sauce and pour it into a 1,25L capacity oven proof dish.
- Brush the filo sheets with the melted butter and scrunch each one up lightly with your hands. Top the pasta in the dish with the scrunched-up pastry and bake in the oven for 20minutes until golden and crisp.
*Recipe courtesy of Knorr.
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