Favourite Mushroom Spanakopita
Submitted by chefchris
Mushroom spanakopita: the Greek spinach and feta pie boosted with earthy sautéed mushrooms, all wrapped in crisp, golden phyllo. A savory vegetarian twist on the classic.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
45 minThis is Greek spanakopita with a savory upgrade: earthy mushrooms sautéed right into the classic spinach and feta filling, then wrapped in shatteringly crisp, golden phyllo.
The make-or-break step is moisture. Salt the spinach and rub it hard until it wilts down and gives up its water, then wring it bone-dry in a towel. Do the same with the mushrooms, cooking them until their liquid evaporates completely. A wet filling is the enemy of crisp phyllo, turning the bottom soggy and the layers gummy.
Bound with egg and sharpened with salty feta and Parmesan, the filling needs little added salt, since the feta brings plenty.
Layer it between sheets of phyllo, brushing each one with butter or oil so they bake up into crackling, flaky layers. Keep the phyllo you’re not using under a damp towel, since it dries out and cracks within minutes.
Chef Tips
- Wring the salted spinach and cooked mushrooms as dry as possible. Excess moisture makes the phyllo soggy.
- Go easy on added salt, since feta is already very salty.
- Brush every sheet of phyllo with butter or oil for crisp, distinct, flaky layers.
- Keep unused phyllo covered with a damp towel so it doesn’t dry out and crack.
Variations
- Add dill or mint to the filling for a more traditional Greek flavor.
- Make individual triangles instead of a large pie for appetizers.
- Stir in cooked leeks or scallions along with the onion.
Ingredients
Directions
If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt.
Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do.
Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel.
Sauté the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat.
Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty.
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