Ingredients:
1 pack of fresh English Spinach leaves, steamed and drained
400g of sliced butternut squash
1/2 bag of frozen mixed peppers
200g of sliced fresh mushrooms
1 large brown onion, sliced
1/2 tin of thick condensed mushroom soup
A dash of nutmeg
2 tsp of Parmesan cheese
2 sheets of rolled puff pastry
How to make it:
1. Spray the pan with non stick cooking spray and add the onions and mushrooms, saute until tender. Add the peppers and saute again until tender. Simmer for 15 minutes. Add Salt and pepper to taste.
2. Add the mushroom soup and stir and allow to simmer for another 15 minutes. Remove from pan.
3. In an oven proof dish, lay out the first sheet of puff pastry at the bottom of dish. Now we start layering. First spread out the cooked spinach leaves, then the roasted butternut squash on top. Then pour out the contents of the pot on top of all that and sprinkle with the Parmesan cheese and nutmeg.
4. Cover the contents of the oven proof dish with the second layer of puff pastry and seal the edges so it looks like a pie. Make several slits and place in the oven to cook.
2. Add the mushroom soup and stir and allow to simmer for another 15 minutes. Remove from pan.
3. In an oven proof dish, lay out the first sheet of puff pastry at the bottom of dish. Now we start layering. First spread out the cooked spinach leaves, then the roasted butternut squash on top. Then pour out the contents of the pot on top of all that and sprinkle with the Parmesan cheese and nutmeg.
4. Cover the contents of the oven proof dish with the second layer of puff pastry and seal the edges so it looks like a pie. Make several slits and place in the oven to cook.
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