Spinach & Mushroom Pie - Australian School of Meditation & Yoga | ASMY

Spinach & Mushroom Pie

Recipe -- Spinach & Mushroom Pie


This pie is deliciously rich and healthy and will satisfy the most voracious of appetites. The melt-in-the-mouth wholemeal pastry filled with brown rice, spinach and mushrooms is sure to become a family favourite.  (You can use puff pastry sheets if you don’t want to make your own pastry.



  • 120-150g cold butter cut into chunks
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1/4 cup cold water
  • 2 teaspoons lemon juice


  • 1 teaspoon oil
  • 1 onion, diced
  • 1/2 red capsicum, diced
  • 1/2 green capsicum, diced
  • 1 clove garlic, minced
  • 125g mushrooms, thinly sliced
  • 250g packet frozen spinach, thawed and well drained
  • 1 cup cooked brown rice
  • 2 tablespoons soy sauce
  • Black pepper to taste
  • 1 cup crumbled fetta cheese



To Prepare the Pastry Using a Food Processor:

Add the lemon juice to the water and set aside.

Place the flour and butter into a food processor.

Process until the mixture resembles bread crumbs.

Add the water/lemon juice mixture slowly until the mixture forms a ball.

Remove from the processor and knead into a ball.

To Prepare the Pastry By Hand:

Add the lemon juice to the water and set aside.

Rub the butter into the flour to resemble fine bread crumbs.

Gradually add the water/lemon juice mixture as you stir with the other hand.

When the pastry is soft but not too wet, take it out of the bowl and knead for a few minutes until it forms a ball.

Press half the pastry into a baking dish and cook in moderate oven until golden brown, approx 10-15 minutes. Allow to cool.

To Prepare the Pie Filling:

Heat oil, lightly sauté onion, capsicums and garlic.

Add the mushrooms and cook 2 min.

Add the spinach, rice, black pepper and soy sauce and cook until the ingredients are mixed and heated.

Remove from heat, stir in the cheese and allow the mixture to cool.

Pour filling into pastry base.

Roll out the other half of the pastry and place on top of the pie.

Cut some steam slits in the pastry and decorate.

Bake in a moderate oven (180ºC – 200ºC) for approx. 30 min until golden brown.

Serve hot or cold.