Creamy Mushroom Spinach Pot Pie

The secret story behind this amazing meal started when I attempted to make mushroom-spinach samosas. Big time failure: I let the phyllo sheets thaw too long, as a result it was impossible to make any nice triangles. The key in the kitchen (or anywhere really!) is : never get discouraged, you can do it (♫ Baby you can do it, take your time do it right, You can do it baby, do it tonight!♫)

Creamy Mushroom Spinach Pot Pie

  • Servings: 5
  • Difficulty: easy
  • Print


  • 3 sheets phyllo dough
  • olive oil
  • 8-10 mix of white and crimini mushrooms
  • 1 bunch spinach, chopped
  • 1 medium onion, thinly diced
  • 2 cloves garlic, minced
  • handful parsley
  • 3/4 cup vegan cheese (I used Daya mozarella)
  • rosemary, thyme
  • salt/pepper


  1. Put the phyllo dough in the fridge overnight. Take out and thaw the 3 sheets you need 1/2 hour before making this recipe.
  2. Preheat the oven to 375F.
  3. In a frying pan, heat 1 Tbsp olive oil, saute the onion and garlic for 5 minutes until they get yellow. Add the mushrooms and cook for 7 minutes until tender.
  4. Add the spinach and the herbs. Cook for another 2, 3 minutes until the spinach softens. Don’t make it mushy!
  5. Turn the heat off, Add the salt and pepper.
  6. Line a baking sheet, in a medium size baking pan or brush some olive oil in individual pots
  7. Lay 2 phyllo sheets at the bottom. Brush some oil on them.
  8. Add the spinach-mushroom mix, topped with a layer of vegan cheese. Crumble the last phyllo sheet on top. If using individual pots, just crumble the 3 sheets, put 2/3 phyllo in the bottom of the pots and 1/3 phyllo on top.
  9. Bake for approximately 20, 25 minutes until the top becomes golden and crispy.
  10. Serve warm.

Yes, we know, it’s so good.

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