Mushroom and Spinach Filo Pie
Take a traditional Pasta Alfredo and make something brand new – like a mouth-watering mushroom and spinach filo pie. Filo pastry is light, crispy and the perfect casing for the creamy pasta filling. Serve with a crisp salad on the side, for an extra bite of freshness.
- 350 grams portobello mushroom sliced
- 15 ml olive oil
- 200 grams baby spinach washed
- 1 ml Robertsons Black Pepper, to season
- 2 packets (250 g) Knorr Alfredo Pasta and Sauce
- 250 ml low fat milk
- 750 ml hot water
- 4 sheet of filo pastry
- 60 ml butter melted
- Nut Free
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