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 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.