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
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 pastry 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.