Rustic Mushroom & Spinach Spanakopita is a delightful twist on a classic Greek dish. This savory pie combines earthy mushrooms with vibrant spinach and creamy feta, all enveloped in crisp, buttery phyllo dough. It's perfect for impressing guests or simply treating yourself to a special meal.
Spinach: Fresh spinach adds a vibrant color and a nutritious punch to this dish. It wilts beautifully, blending seamlessly with the other ingredients.
Mushrooms: They bring an earthy depth to the filling. Choose your favorite variety; cremini or button mushrooms work great.
Onion: Provides a subtle sweetness and aromatic base when sautéed, enhancing the overall flavor.
Garlic: Just two cloves impart enough warmth and complexity without overpowering the dish.
Feta Cheese: The creamy, tangy cheese is a classic in spanakopita, adding richness and depth.
Eggs: They bind the filling together and add a bit of fluffiness.
Olive Oil: Used for sautéing, it adds a touch of Mediterranean authenticity.
Oregano & Nutmeg: These spices bring warmth and a hint of earthiness, rounding out the flavors.
Phyllo Dough: Provides the flaky, crispy layers that are a hallmark of spanakopita.
Pair your spanakopita with a simple Greek salad of cucumbers, tomatoes, and olives. A dollop of tzatziki on the side complements the dish beautifully. It's also delightful with a chilled glass of white wine, like a Sauvignon Blanc.
First, get your oven preheating to 375°F (190°C). This way, it'll be ready by the time you've assembled everything. Heat up a large skillet over medium heat and add in the olive oil. Once it's shimmering, toss in the chopped onions. Give them about five minutes, stirring occasionally, until they turn translucent.
Add the minced garlic and sliced mushrooms to the skillet. Let them cook together until the mushrooms release their moisture and become tender. This should take around another five minutes. Next, add the spinach. Stir it in and watch as it wilts down, incorporating it thoroughly with the rest of the mixture.
Once everything is nicely cooked and fragrant, remove the skillet from the heat and let it cool slightly. This will make handling it easier when you combine it with the other ingredients.
In a large mixing bowl, combine the cooled mushroom-spinach mixture with the crumbled feta cheese, beaten eggs, oregano, nutmeg, salt, and pepper. Stir everything together until you have a cohesive filling.
Get your baking dish ready by brushing it with melted butter. Now, lay down a sheet of phyllo dough. Brush it with more butter, and repeat until you have six layers. Don’t worry if the sheets tear; just patch them up as best as you can.
Spread the filling evenly over the layered phyllo. Top it with another six sheets of phyllo, brushing each one with butter as you go. Once assembled, pop the dish into the preheated oven and let it bake for 35-40 minutes, until the top is golden brown and crispy.
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