One Pan Pork and Mushroom Filo Pie

Preparation Time: 5 minutes

Cooking Time: 25 minutes


4 pork loin medallions, cut into strips ½ inch in thickness (or 12 fillet medallions or 4 loin steaks, fat removed)

1 oz butter

9 oz chestnut mushrooms, quartered

1 tablespoon all-purpose flour

½ pint hot pork or vegetable stock

9 oz baby leaf spinach

2 tablespoons freshly chopped flat-leaf parsley

3 tablespoons low fat crème fraîche


4 sheets filo pastry, cut in half

Spray oil


  1. Preheat the oven 350°F.
  2. Melt the butter in a large non-stick ovenproof frying pan, (about 9½inches) add the mushrooms and cook for 3-4 minutes.
  3. Stir in the flour, cook for 1 minute, then gradually pour in the stock, stirring continuously, until the sauce thickens.
  4. Simmer for 2-3 minutes.
  5. Stir in the pork, spinach, parsley and crème fraîche. Season. Remove from the heat.
  6. Scrunch up the sheets of filo pastry, then arrange over the top of the pork mixture to completely cover.
  7. Spray the pastry with the oil, then cook in the oven for 20 minutes until the pastry is golden and the pork is cooked through.
  8. Serve with new potatoes and carrots.