Name: Mushroom Spanakopita Pie
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, crushed; 300 g punnet white mushrooms, sliced; 2 tsp dried Oregano; 500 g smooth ricotta; 500 g pkts frozen spinach, thawed, well drained; 3 eggs; ½ cup cup grated parmesan cheese; 12 sheets filo pastry (fresh); Lemon wedges and salad to serve

Yields4 ServingsPrep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 minsCategoryFeeling Fancy, Main Meals

2 tbsp olive oil

1 small onion, chopped

2 cloves garlic, crushed

300 g punnet white mushrooms, sliced

2 tsp dried Oregano

500 g smooth ricotta

500 g pkts frozen spinach, thawed, well drained

3 eggs

½ cup cup grated parmesan cheese

12 sheets filo pastry (fresh)

Lemon wedges and salad to serve

How to make it

Heat oil a large frypan over high heat, add onions, garlic and cook for 2 minutes. Add in mushrooms, season with salt, pepper and oregano. Cook for 5-6 minutes till completely softened, and no liquid remains. Remove from pan and cool.

In a large bowl add ricotta cheese. Squeeze the spinach either in a tea towel, or with your hands to remove all the liquid from defrosting. Add to bowl with ricotta cheese, tip in mushrooms, eggs and some of the parmesan cheese (keeping some for the top) and stir to combine. Season with salt & pepper.

Preheat oven to 160c /180 c. fan forced. Spray a 20 cm spring form cake pan with cooking spray.

Using one filo pastry sheet at a time – (cover the remaining sheets with a tea towel to prevent form drying out) Remove filo pastry from packet, gently peel off one sheet and lay into the pan. Spray with cooking oil, (or brush with brushed butter) Take another sheet of filo and lay in the opposite direction to make sure the pan is completely covered down each side and the base. Continue with remaining sheets, spraying into between each layer. Allowing them to overlap and hang over the edges.

Once all filo sheets are in the pan and all the sides are covered. Press around the edges so the pastry is snug up against the pan. Spoon in mixture and top with some extra parmesan cheese. Bake for 60-65 minutes. Till golden and firm.

Cool slightly and serve with lemon wedges and salad.

Ingredients