Spinach, mushroom and feta has to be one of my favourite combinations. This pie is light with crispy phyllo pastry and a decadent spinach filling . 

What You'll Need - Serves 4-5 People 

  • 8 Phyllo Pastry Sheets 
  • 2 Bunches Spinach (About 500g) 
  • 250g White Button mushrooms 
  • 100g Feta 
  • 250g Cream 
  • 1 Tbs Flour 
  • 2 Garlic Cloves 
  • 3 Tbs Butter 
  • Salt & Pepper 
  • A Tart/Pie Dish 

Prep: 5 Minutes 

  • Preheat oven at 200 degrees 
  • Remove the spinach leaves from the stalks and roughly chop them. 
  • Slice the mushrooms including the stalks 
  • Finely mince the garlic cloves 
  • Add the flour to the cream and combine 
  • Butter your tart/pie dish 
  • Make sure your phyllo patry is completely thawed. 

Lets Get Cooking - 25 Minutes 

  • In a large pan heat 1 tablespoon of butter and add the garlic and mushrooms
  • Fry the mushrooms and garlic until cooked. Add the chopped spinach and the remainder of the butter (leaving  teaspoon for later )
  • Cook the spinach until wilted 
  • Add the flour and cream mixture and combine until the cream thickens. 
  • Crumble the feta over the spinach mixture and combine.
  • Season with salt and pepper and remove off the heat. 
  • Lay 4 of the phyllo sheets with half of the sheets laying outside of one side of your tart pan. Lay the other 4 with the half of the sheets laying outside of the other side of the tart pan. 
  • Place the spinach mixture in the middle of the tart pan and cover with the hanging sheets of phyllo. 
  • Brush the top of the pie with the remaining butter
  • Cook in the oven for 15-20 minutes until the pastry is crispy and golden. 
  • Once cooked, place a serving dish over the tart pan and flip the tart onto the dish. 
  • Serve with a side salad.