Mushroom, Spinach and Feta Pie

Ingredients

• 2 smallonions, peeled and chopped
• 2 clovesgarlic
• 15 ml (1 tbsp)olive oil
• to tastesalt and pepper
• 60 ml (¼ cup)white wine
• 595 g (21 oz)mushrooms
• 142 g (5 oz)spinach
• 85 g (3 oz)feta cheese
• 4 sheetsfrozen low-fat puff pastry, defrosted
• 1egg, beaten

Instructions

1. 1

   Cook the onions

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

2. 2

   Simmer the mushrooms

   Add the mushrooms, garlic, and salt and pepper to taste. Cook until the mushrooms soften, then pour in the white wine and simmer for 10 minutes.

3. 3

   Wilt the spinach

   Stir in the spinach and cook until wilted. Set the filling aside to cool.

4. 4

   Prepare the oven

   Preheat the oven to 180°C (355°F) and line two baking trays with greaseproof baking paper.

5. 5

   Fill the pastry

   Cut the pastry sheets into quarters. Place some mushroom mixture on one pastry quarter and crumble a quarter of the feta over it. Cover with another pastry quarter and press the edges to seal. Repeat with the remaining pastry, filling and feta.

6. 6

   Glaze the pies

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

7. 7

   Bake until golden

   Bake for 20 to 25 minutes, until the pastry is golden and puffed.

What is mushroom, spinach and feta pie?

This is a savoury pastry pie with a cooked vegetable and cheese filling. Its flavours draw on familiar Greek combinations, especially spinach and feta, wrapped here in puff pastry.

The mushrooms make the filling substantial, while wine adds a little sharpness and feta brings a salty contrast. Cooling the filling before assembling helps keep the pastry easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1530 calories, 29g protein, 124g carbs, 103g fat.

The pastry supplies most of the carbohydrates and fat, while the olive oil and feta also contribute fat; mushrooms and feta provide some protein. Serve a pie with a generous green salad or other vegetables to add freshness and balance the plate.

Building flavour in the filling

Golden onions: cooking them first gives the filling a sweet, savoury base. Keep the heat moderate so they colour without catching.

Mushrooms and wine: let the mushrooms soften before adding the wine, then simmer for the full 10 minutes. This gives the wine time to reduce into the filling.

Handling the spinach and feta

Wilted spinach: cook it only until it collapses, then take the pan off the heat. Set the mixture aside to cool before filling the pastry.

Salty feta: crumble it over the mushroom mixture rather than stirring it through. This keeps its flavour distinct in each pie.

Sealing the pastry

Pastry quarters: add filling to one piece and cover it with another, following the method. Keep the filling away from the edges so the pastry can be pressed closed.

Small vent: cut a hole in the centre of each top before brushing with egg. The glaze helps the pastry brown as it bakes.

When the pies are ready

Bake at 180°C for 20 to 25 minutes. Start checking at 20 minutes; the pastry should look puffed and golden before you take the pies out.

If the pastry is still pale, give it a few more minutes and check again. Let the pies settle briefly after baking so the hot filling is easier to eat.

Serving ideas

Serve the pies warm as a vegetarian main with a crisp green salad or simply dressed vegetables. Their rich, flaky pastry also works well as a smaller starter or side dish.

For a more complete plate, pair a pie with fresh salad leaves and a sharp vinaigrette to balance the buttery pastry and salty feta.

Recipe notes & tips

• Let the filling cool before assembling so it is easier to handle.
• Brush the beaten egg over the pastry top without letting it pool around the edges.
• Press the pastry edges firmly together to help keep the filling inside.
• Line both trays before assembling the pies so they are ready to bake.
• Check the pies at the 20-minute mark, as ovens can brown pastry at different rates.

Variations

• Add herbs: stir chopped fresh dill or parsley into the cooled filling.
• Use another cheese: replace the feta with crumbled soft goat’s cheese.
• Add lemon: grate a little lemon zest into the filling for a brighter flavour.
• Include greens: replace some spinach with chopped chard and wilt it in the pan.
• Make smaller pies: cut the pastry into smaller pieces and adjust the baking time, checking for a golden finish.

Common mistakes to avoid

• Filling while hot: warm filling can soften the pastry; let it cool before assembling.
• Overfilling the pastry: too much mixture makes sealing difficult; leave a clear border around the edges.
• Skipping the vent: trapped steam can affect the pastry; cut a small hole in each top.
• Cooking the onions too quickly: high heat can make them catch; keep the pan at medium heat.
• Removing the pies too soon: pale pastry may not be fully puffed; bake until golden, within the stated 20 to 25 minutes.

How to store

Refrigerate cooled leftovers in an airtight container and eat within 3 days. Reheat in an oven until hot throughout to help the pastry crisp up again.

Frequently asked questions