Mushroom, Onion & Potato Filo Galette

Name: Mushroom, Onion & Potato Filo Galette with Spinach-Rocket Salad & Chilli Jam
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Brown Onion; 1 packet Filo Pastry; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 2 Potato; 1 packet Sliced Mushrooms; 1 packet Spinach & Rocket Mix; 1 Zucchini; 1 Chilli Jam; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Spinach-Rocket Salad & Chilli Jam

4.0(57)

Recipe Development TeamUpdated on October 19, 2026

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Calories

:

416 kcal

Protein

:

15.5g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Plant Based

Veggie

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens

What do you get when you pair mushroom, onion and potato and pile it on top of flaky filo pastry? Your new favourite meal, that’s what! Bring all the delicious components together on a bed of filo pastry, pop it in the oven and you’ll have dinner ready in no time! Dollop on some chilli jam for the perfect finishing touch!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Brown Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat)

1 sachet

Garlic & Herb Seasoning

2

Garlic

2

Potato

1 packet

Sliced Mushrooms

1 packet

Spinach & Rocket Mix

1

Zucchini

1

Chilli Jam

(May be present: Milk)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories416 kcal

Energy (kJ)1740 kJ

Fat6.5 g

of which saturates1 g

Carbohydrate70.8 g

of which sugars9.9 g

Dietary Fibre9.2 g

Protein15.5 g

Sodium591 mg

Potassium16.4 mg

Calcium1.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into 0.5cm-thick rounds.
• Slice zucchini into thick rounds.
• Place potato and zucchini on a lined oven tray,
drizzle with olive oil, sprinkle over garlic & herb
seasoning and season with a pinch of salt and
pepper. Toss to coat, spread out evenly, then roast
until golden, 20-25 minutes.

2

• Meanwhile, thinly slice brown onion.
• Finely chop garlic.

3

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook sliced mushrooms and
onion, stirring, until tender, 3-5 minutes.
• Add garlic and cook until fragrant, 1 minute. Season
to taste with salt and pepper.

4

• Evenly stack 5 sheets of filo pastry with a drizzle of
olive oil between each layer and place on a second
lined oven tray.
• Top with roasted potatoes in centre of the pastry,
leaving a 4cm border around the edge.
• Top with roasted zucchini and mushroom mixture,
season with salt and pepper.

5

• Carefully fold pastry edges over filling, leaving the
centre exposed.
• Bake galette until golden, 15-20 minutes.

6

• Just before serving, in a large bowl combine
spinach & rocket mix with a drizzle of olive oil
and vinegar. Season to taste.
• Slice mushroom, onion and potato filo galette,
then divide between plates.
• Serve with spinach-rocket salad and a dollop of
chilli jam. Enjoy!