Mushroom and Silverbeet Filo Slice

Cook time 60 minutes
Servings 6


2 tbsp olive oil
1 small onion, finely chopped
2 cloves of garlic, finely chopped
½ tsp chilli flakes
400g field mushrooms, chopped
100g oyster mushrooms, chopped
7g (or a small packet) dried porcini mushrooms, soaked in warm water
½ bunch of silverbeet, stalks finely chopped and leaves shredded
150g feta cheese
1 ½ tbsp marjoram or thyme, chopped
Zest of 1 lemon
5 eggs
6 slices prosciutto
100g butter, melted
8 sheets of filo pastry

Mushroom and Silverbeet Filo Slice


Heat oil and ½ a tablespoon of the melted butter in a large sauté pan. Add the onion, garlic and chilli flakes to the pan and cook until soft. Now add the silverbeet stalks followed by the mushrooms, including the porcini, which have been drained and chopped. Cook, stirring frequently for 15 minutes. Once all of the liquid from the mushrooms has evaporated, add the silverbeet leaves and cook for a further two minutes. Remove from the heat and cool to room temperature.

Preheat the oven to 190°C.

While cooling prepare the filo. Brush a baking dish with butter. Line with one sheet at a time, brushing each layer with butter and repeat until you have six layers. Overlap to ensure the dish is completely covered with filo and it is overhanging around the edges. Reserve two sheets.

Crumble the feta, marjoram/thyme and lemon zest into the mushroom mix. Season to taste with salt and pepper. Spoon the mixture over the pastry and smooth down the edges with a spatula. Now add the slices of prosciutto and crack the eggs on top. Fold in the excess filo and finally layer the remaining two pieces. Brush the top with a little more butter and using the tip of a knife lightly cut a cross pattern.

Bake the filo slice in the oven for 25-30 minutes or until it becomes crispy and golden. Cool in the pan before cutting into squares and serve.