2 tablespoons olive oil
500g closed cup mushrooms,thickly sliced
2 cloves garlic,crushed
250ml vegetable stock
300g cooked sweet potatoes, cut into chunks
2 tablespoons light creme fraiche
150g feta cheese, cubed
salt & freshly ground black pepper
3 sheets filo pastry
Heat oven to 200C /180C fan /gas 6.
Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden.
Add the garlic and fry for a further minute,then tip in the stock and sweet potatoes.Bubble for a few minutes until reduced.
Season,then remove from the heat,stir in creme fraiche,spinach and kale.
Pour into a pie dish and top with the cubed feta.Allow to cool for a few minutes.
Brush each sheet of filo with the remaining oil,quarter the sheets then loosely scrunch up and lay on top of pie filling.
Bake in the pre-heated oven for 20-25 minutes until golden.
Serve with extra green vegetables like steamed broccoli and green beans.