Mushroom, spinach and gruyère bundles can be served as a delicious starter or light lunch.
• 30 ml butter
• 500 g portabellini mushrooms, sliced
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• 200 g baby spinach
• salt and freshly ground black pepper
• 150 g Gruyère cheese, finely grated
• 4 sheets phyllo pastry
• about 125 ml melted butter
Melt butter in a pan. Add mushrooms, onion and garlic and sauté until mushrooms and onion are cooked and soft. Reduce any liquid that is released. Remove pan from heat.Plunge spinach in boiling water and leave until wilted. Drain spinach in a colander and squeeze to remove any excess liquid. Chop roughly and add to mushroom mixture. Season with salt and pepper and set aside to cool. Add grated cheese and mix well.
Heat oven to 180 °C. Put one sheet of phyllo pastry on work surface and brush top with melted butter. Put another sheet of pastry on top of the greased pastry sheet. Cut the pastry into quarters. Spoon a generous amount of filling in the middle of each pastry quarter. Gather pastry edges together to make a bundle and secure top with string. Transfer to a greased baking sheet. Brush bundles with a little melted butter. Repeat process with remaining two pastry sheets. Bake for 30 minutes or until crisp and golden. Serve hot.
When we hear the word ‘pie’ most of us think of pastry with a meat filing. But these recipes prove pies with vegetables are equally delicious.
Try out our Mushroom, spinach and gruyère bundles and a few more:
Edition SARIE FOOD April / May 2014 | Story Tasty veggie pies | Recipe Mushroom, spinach and gruyère bundles