Ingredients:
1 sheet frozen puff pastry, defrosted
2 cups mashed potatoes
salt, pepper
2 tablespoons butter
1/2 cup frozen spinach, defrosted ( silverbeet)
1/2 onions, finely chopped
1 zucchini, thinly sliced
150 g mushrooms, thinly sliced
2 tomatoes, sliced
1/2 cup grated tasty cheese
1/2 cup grated mozzarella cheese
Directions:
Preheat oven to 200 C.
Gently saute onion in butter in small pan for 2 minutes.
Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
Lightly brush pie dish with oil or melted butter.
Place pastry sheet into pie dish and trim edges.
Spread mashed potato over pastry.
Season with salt and pepper.
Top with spinach mixture, mushrooms and tomatoes.
Sprinkle with combined cheeses.
Brush pastry border with milk.
Bake for 25- 30 minutes.
If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.