Mushroom Spanakopita Pie

Looking for a wholesome supper that wins approval from both adults and fussy eaters? This Mushroom Spanakopita Pie is a flavour-packed, vegetable-rich dish ideal for feeding a hungry crowd.

With nutrient-rich Swiss chard, eggs, and feta for protein, along with the umami kick of Portobellini mushrooms, it’s a dish that fulfils both taste and nutritional needs. Wrapped in crispy phyllo pastry and seasoned with fresh herbs and lemon zest, it’s an enjoyable way to include more greens in your family’s diet without complaints!

Plus, it’s perfect for make-ahead preparations and serves up to ten, making dinner one less thing to worry about.

Mushroom Spanakopita Pie 

Serves: 8-10

INGREDIENTS

• olive oil, for cooking
• 200g leeks, sliced
• 4 cloves garlic, thinly sliced
• 400g swiss chard, roughly chopped
• salt and pepper, to taste
• ± 1 packed cup mixed herbs, roughly chopped (oregano, dill, parsley, basil & mint work well)
• 60g parmesan, grated
• zest of 1 large lemon
• 3 large free-range eggs
• 200g feta
• 400g portabellini mushrooms, sliced
• 6 sheets of phyllo pastry
• 1 tbsp mixed sesame seeds
• fresh dill sprigs, for serving

METHOD

1. Preheat oven to 180˚C.
2. Heat a generous drizzle of olive oil in a ± 26cm cast iron pan/buffet casserole or baking dish.
3. Add the leeks and garlic and sauté until soft and fragrant.
4. Add the Swiss chard in batches and cook down until wilted, season with salt and pepper.
5. Scrape mixture into a sieve and press out any excess moisture.
6. Leave in the sieve while you prepare the next step.
7. Place herbs, parmesan, lemon zest and eggs into a large bowl. Mix well together.
8. Add the strained Swiss chard mixture and combine.
9. Crumble in the feta cheese, leaving it in pretty large chunks. Mix gently.
10. In the same pan previously used for the Swiss chard, heat another drizzle of olive oil.
11. Pan-fry the sliced mushrooms until golden brown and they have released all of their moisture. Season lightly.
12. Fold mushrooms through the Swiss chard and feta mixture.
13. Wipe out the cast iron pan with a paper towel and brush it with a fresh drizzle of olive oil.
14. Working quickly, with one phyllo sheet at a time, lay it in the pan and brush with a bit of olive oil. Leave the overhang on all sides. Gently press the phyllo into the pan to eliminate any large air bubbles. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it, brushing with olive oil as you layer.
15. Spoon in the filling and spread into an even layer. Scrunch up the overhang of phyllo around the filling. Trim it if necessary so you have a circle of uncovered mushroom mixture in the centre, surrounded by a ring of phyllo.
16. Brush the top of the phyllo with olive oil and sprinkle with sesame seeds.
17. Bake for ± 35 minutes until the phyllo is deeply golden and super crispy.
18. Remove from the oven and place the pan on a low burner.
19. Cook for 5 minutes on the stovetop. This little extra step makes sure you have a crispy base- it is not necessary, but worth the extra effort.
20. Rest the pie for 10 minutes before slicing into generous wedges and serving scattered with some fresh dill.

Recipe courtesy of The South African Mushroom Farmers’ Association