Mushroom Spanakopita

Cook Time 1 hour

Servings 8

Ingredients

100g butter, melted

3 tbsp olive oil

1 pack filo pastry, brought to room temperature

1 onion, finely chopped

1 leek, finely chopped

500g button mushrooms (or a mix of portobello, Swiss and button), thinly sliced

200g baby spinach, washed and chopped

1 tbsp nigella seeds 

Salt and pepper 

100g Greek feta, crumbled

100g ricotta

Tzatziki, to serve

Lemon cheek, to serve 

Method

Preheat the oven to 180°C fan force and grease a springform tin. 

In a large sauté pan on medium-high heat, use 3 tbsp of olive oil and sauté the mushrooms until soft and light golden brown and allowing any liquid to evaporate. Season and then place in a bowl. 

Add another splash of oil and add the onion and leek and soften for 5 minutes before adding in the baby spinach and cook until just wilted. Again, be sure to evaporate all liquid, if any. 

Return the mushrooms and set aside to cool fully before crumbling in the fetta and ricotta. 

To assemble, lay one sheet of pastry and brush the entire surface with butter. Repeat with two more sheets. Once you have three layers of pastry, spread a thin layer (about 3-4 tablespoons) of the mixture across the sheet. Be sure to spread the mixture thinly so that it rolls easily. 

Roll pastry over filling to form a log then roll into a coil. Place into the tin. Repeat the process to make the remaining mushroom logs. Then wrap them around the first coil to make a big spiral shape. Brush generously with butter and sprinkle over the nigella seeds. 

Bake in the oven for 40-45 minutes or until golden and crisp.

Slice and serve with tzatziki and lemon.