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Kerri Remigio's spinach and cheese Wellington

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Filled with tasty cheese and spinach, Coles Cooking Club member Kerri Remigio’s vegetarian Wellington recipe is not one to miss.

  • Serves4
  • Cook time1 hour 25 minutes
  • Prep time20 minutes, + cooling time
Kerri Remigio's spinach and cheese Wellington


  • 1 small (250g) gold sweet potato, peeled, coarsely chopped
  • 3 medium (500g) white potatoes, peeled, coarsely chopped
  • 2 1/2 tbs olive oil
  • 400g cup mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 2 brown onions, thinly sliced
  • 60g pkt Coles Australian Baby Spinach
  • 150g Coles Shredded Tasty Cheddar
  • 2 sheets Pampas Puff Pastry
  • 1 egg, lightly whisked
  • 1 tsp sesame seeds, toasted
  • 200g pkt Coles Australian 4 Leaf Salad
  • 2 tbs Coles French Salad Dressing

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet potato and potato in a saucepan of cold water. Bring to the boil over medium heat. Cook for 15 mins or until tender. Drain well. Set aside to cool.
  2. Step 2

    Heat 1 tbs oil in a frying pan over medium-high heat. Cook mushroom and garlic, stirring, for 10 mins or until mushroom is tender. Spread mushroom mixture over a baking tray. Cool.
  3. Step 3

    Meanwhile, return frying pan to the heat. Add the onion and remaining oil. Cook, stirring, for 10-15 mins or until deep golden. Season. Transfer to a bowl. Cook spinach in pan for 2 mins or until wilted. Transfer to a separate bowl. Cool.
  4. Step 4

    Use a potato masher or fork to mash the combined potato until smooth. Stir in the onion and cheddar. Season. Place pastry sheets, overlapping slightly, on a clean work surface to make a rectangle and gently press to seal. Spoon half the mushroom mixture lengthways along the centre of the pastry. Top with the potato mixture, spinach and remaining mushroom mixture. Fold over the pastry to enclose the filling. Place, seam-side down, on the lined tray. Brush with egg and sprinkle with sesame seeds. Bake for 40 mins or until golden and puffed.
  5. Step 5

    Combine salad leaves and dressing in a bowl. Cut the Wellington into slices and serve with the salad.

    Get ahead: Make the Wellington up to 1 day ahead. Store, covered, in the fridge until ready to bake.