oh my pie

i played around with various recipes for far too long after i found this one…none of the others even compared. the mushroom/onion/spinach/feta goodness is beyond delightful. plus, cooking with wine adds a edge of maturity that i do not often experience in my typical cookie-and-brownie fare. these are delicious and, if you can manage to tuck any away, taste even better the next day.



  • 2 small brown onions, peeled and chopped
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 1/4 cup of white wine
  • 600g of mushrooms
  • 150g of spinach
  • 60g of Danish feta
  • 4 sheets of frozen low fat puff pastry, defrosted
  • 1 egg, beaten


I used a mix of button and portobello mushrooms.  I also added a couple of pinches of truffle salt which added extra depth to the pies.

While I used low fat puff pastry, you can of course use regular frozen puff pastry.


  1. Place a large frying pan over a medium heat and add the olive oil and onions.  Cook the onions until golden.
  2. Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine.  Simmer in the wine for 10 minutes.
  3. Add the spinach and cook until wilted and set aside to cool.
  4. Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
  5. Cut the pastry into quarters.  Top one quarter with the mushroom mixture and crumble a quarter of the feta on top.  Top with one of the pastry quarters and press to seal the edges.  Repeat with the remaining pastry and mixture.
  6. Cut a small hole in the centre of the top of each pie and brush with beaten egg.
  7. Bake for 20 to 25 minutes, or until golden and puffed.

i recommend you see the original, the font is far fancier than mine: http://www.ledelicieux.com/2011/04/13/mushroom-spinach-feta-pie/


a staple recipe no one should live without 🙂

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