Spinach, mushroom, lentil and yoghurt pie

Enveloped in a creamy yoghurt layer, a hearty blend of spinach, mushrooms, and lentils promises a rich fusion of flavours. We love this spinach, mushroom, lentil and yoghurt pie for a quick and delicious veggie fix!

Serves: 1


  • ⅓ cup lentils
  • 1 clove garlic
  • ½ cup onion
  • ¾ cup carrot
  • 1 ½ tbsp celery
  • 1 cup mushrooms
  • 1 ½ cups spinach
  • 1 ½ cups vegetable stock
  • 1 tbsp fresh thyme
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • ½ large egg
  • ½ cup Greek yoghurt
  • ½ tbsp olive oil


  1. Pre-heat oven to 180°C. Heat olive oil in non-stick frypan over medium heat.
  2. Finely dice onion. Add to pan and cook for 5 minutes or until softened. Crush and dice garlic, and add to pan, cooking for a further 3 minutes.
  3. Dice carrot, mushrooms and celery. Add to pan along with tomato paste and cook for 2 minutes. Pour in stock and brown lentils. Add oregano and half of the thyme, and cook for 10 minutes, or until carrots soften. During the final minute add spinach leaves and stir until wilted.
  4. In a separate bowl, whisk egg with a fork. Add Greek yoghurt and season with salt and pepper.
  5. Pour lentil mixture into a lightly greased ramekin. Spread yoghurt mixture evenly over surface of lentils and sprinkle with remaining thyme.
  6. Bake for 20 minutes or until yoghurt crust is set.

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