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.
- Place a large frying pan over a medium heat and add the olive oil and onions. Cook the onions until golden.
- 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.
- Add the spinach and cook until wilted and set aside to cool.
- Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
- 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.
- Cut a small hole in the centre of the top of each pie and brush with beaten egg.
- 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 🙂