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Mushroom and Spinach Filo with The Extra One

The Extra One

Mushroom and Spinach Filo with The Extra One



  • Justroll filo pastry

  • 2 tbsp The Extra One

  • 2 potatoes, diced

  • 1 cup chestnut mushrooms, sliced

  • 2 cups spinach, washed

  • 1/2 block haloumi, grated*

  • 2 eggs*

  • 1 lemon, zested

  • Fresh herbs eg. coriander and parsley

  • Olive oil

*For a plant based version, replace the haloumi and eggs with a few tablespoons of plant based cream cheese to bind the filling together.


  1. Preheat the oven to 200C.

  2. Add The Extra One to a large fry pan and cook for a minute over a medium heat.

  3. Add in the diced potatoes and cook for a few minutes.

  4. Stir through the mushrooms and continue to cook until reduced in size.

  5. Add the spinach and cook until wilted and the liquid has been absorbed. Remove from the heat.

  6. In a bowl, mix the eggs and haloumi (or if using, plant based cream cheese). Add in chopped herbs and lemon zest. Season with a little black pepper and salt.

  7. Fold through the mushroom and potato mix.

  8. Brush a high-sided baking dish/large cake tin or quiche dish with olive oil.

  9. Layer with a sheet of filo (you may need to overlap sheets depending on the shape of the dish).

  10. Brush the filo with oil and layer again (I use 2-3 layers on the bottom).

  11. Tip the filling onto the filo. Layer with another sheet, brushing olive oil in between layers.

  12. Brush the top with olive oil and roll in the sides tightly, to seal in the filling.

  13. Bake for 25-30 minutes until golden brown.

  14. Leave to cool slightly before slicing.

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