Wild mushroom, spinach and butternut pie recipe

We’re loving this wild mushroom, spinach and butternut pie recipe served in a beautiful mason jar from our pals at Friends of Glass.

Serves 4

Olive oil
1 butternut squash, peeled and cut into 1 inch cubes
6 sprigs thyme
500g mixed wild mushrooms, cleaned
1 spanish onion, finely diced

150ml creme fraiche
1tbsp parsley
1 garlic clove, crushed
1 tablespoon lemon juice
1kg baby spinach, washed

Freshly grated nutmeg
25g butter
melted 50g Parmesan cheese
150g ricotta
10 sage leaves
A small handful of toasted pine nuts

Preheat the oven to 200 degrees / gas mark 6 and place the diced butternut on a baking tray. Drizzle generously with olive oil and season. Strew the thyme over the top of the butternut and roast until golden and soft. Meanwhile heat two tablespoons of oil in a wide saucepan and sauté the mushrooms in small batches until they are caramelised and golden. Remove from the pan and add the finely chopped onion with a pinch of salt and sauté until soft.

Add the creme fraiche, lemon juice, garlic, parsley and stir. Add the mushrooms and leave to cool. In a large saucepan add three tablespoons of water and heat until simmering. Add the spinach in one go and stir. Place a lid on the saucepan and allow the spinach to wilt.

Once wilted remove the spinach from the saucepan and place in a bowl of ice cold water. When the spinach is cold drain in a colander and ring out excess water with your hands. Season with salt, pepper and a small pinch of nutmeg. Stir in the melted butter and leave to one side.

Once the butternut squash is cooked transfer to a large bowl and mash roughly with a fork. Stir in the Parmesan, ricotta and season to taste. Add two tablespoons of extra virgin olive oil to bring it to a looser consistency if necessary.

Place a layer of the creamy wild mushroom mixture at the bottom of the serving jar. Then add a thin layer of spinach, spread out evenly over the mushroom mix. Top with a generous layer of the butternut and parmesan mixture. If desired, you can repeat this process and continue to layer up with another layer of mushroom mixture, spinach and butternut. Ensure that there is enough mushroom mixture left for the top layer.

Meanwhile, heat 3 tablespoons of olive oil in a small saucepan. When hot add the sage leaves and fry until crisp. Drain on kitchen towel. When the pies are warm garnish with the sage leaves and pine nuts and serve immediately.