Tourte aux champignons, aux épinards et à la feta

Ingrédients

• 2 onions (small, peeled and chopped)
• 2 cloves garlic
• 1 tbsp olive oil
• salt and pepper (to taste)
• 1/4 cup white wine
• 21 oz mushrooms
• 5 oz spinach
• 3 oz feta cheese
• 4 sheets of frozen puff pastry (low fat, defrosted)
• 1 egg (beaten)

Préparation

1. 1

   Place a large frying pan over a medium heat and add the olive oil and onions. Cook the onions until golden.

2. 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. 3

   Add the spinach and cook until wilted and set aside to cool.

4. 4

   Preheat the oven to 355 Fahrenheit (180 degrees Celsius) and line 2 baking trays with grease-proof baking paper.

5. 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. 6

   Cut a small hole in the center of the top of each pie and brush with beaten egg.

7. 7

   Bake for 20 to 25 minutes, or until golden and puffed.