Rustic Mushroom & Spinach Spanakopita
Discover the delightful twist of our Rustic Mushroom & Spinach Spanakopita, a savory pie filled with a wholesome blend of mushrooms, spinach, and herbs wrapped in crispy phyllo, perfect for a Mediterranean-inspired feast.
Prep time: 30 minutesCook time: 40 minutesServes: 6
Ingredients
8 oz fresh spinach
10 oz mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, minced
4 oz feta cheese, crumbled
2 eggs, beaten
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
1/2 cup melted butter
12 sheets phyllo dough
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add onions and sauté until translucent, about 5 minutes.
4. Add garlic and mushrooms, cook until mushrooms are tender.
5. Stir in spinach, cook until wilted.
6. Remove from heat and let cool slightly.
7. In a large bowl, combine the mushroom-spinach mixture with feta, eggs, oregano, nutmeg, salt, and pepper.
8. Brush a baking dish with melted butter.
9. Layer 6 sheets of phyllo in the dish, brushing each sheet with butter.
10. Spread the filling evenly over the phyllo.
11. Top with the remaining phyllo sheets, brushing each with butter.
12. Bake for 35-40 minutes, until golden brown and crispy.
Storage
To store, let the spanakopita cool to room temperature, then cover tightly and refrigerate for up to 3 days.
Reheating
Reheat in a preheated 350°F (175°C) oven for 10-15 minutes until heated through and crispy.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
