Yes, believe it or not, there is something better than a Spanakopita (the iconic traditional Greek Spinach Pie encased in layers upon layers of golden, buttery and flaky filo pastry)…. It’s a Spanakopita Mushroom pie!! And adding the meatiness of mushrooms to this pie makes these pies a hit with both vegetarians and meat lovers alike.

Mushroom Spanakopita Pie – Serves 8-10

A savoury twist on the Greek classic, this Mushroom Spanakopita Pie layers flaky phyllo pastry with a rich filling of earthy mushrooms, spinach, feta, and fresh herbs. Baked to golden perfection, it’s a hearty vegetarian dish perfect for lunch, dinner, or entertaining. Working quickly, with one phyllo sheet at a time, lay it in the pan and brush with a little 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. (This little extra step makes sure you have a crispy base- it is not necessary but worth the extra effort) Rest the pie for 10 minutes before slicing into generous wedges and serving scattered with some fresh dill.

Ingredients

• Vegetables & Herbs:
  200g leeks, sliced
  4 cloves garlic, thinly sliced
  400g Swiss chard, roughly chopped
  ± 1 packed cup mixed herbs, roughly chopped
  (oregano, dill, parsley, basil & mint work well)

• Cheeses & Eggs:
  60g Parmesan cheese, grated
  Zest of 1 large lemon
  3 large free-range eggs
  200g feta cheese

• Mushrooms & Pastry:
  400g Portabellini mushrooms, sliced
  6 sheets phyllo pastry
  1 Tbsp mixed sesame seeds

• Others:
  Olive oil
  Salt and pepper, to taste
  Fresh dill sprigs, for serving
  ± 26cm cast iron pan / buffet casserole or baking dish

Method

1. Prepare the greens:
   Heat a generous drizzle of olive oil in a large cast iron pan or buffet casserole.
   Add leeks and garlic; sauté until soft and fragrant.
   Add Swiss chard in batches, cooking until wilted. Season with salt and pepper.
   Transfer mixture to a sieve and press out excess moisture. Leave in the sieve.

2. Mix the filling:
   In a large bowl, combine mixed herbs, Parmesan, lemon zest, and eggs.
   Add the strained Swiss chard mixture and mix well.
   Gently crumble in feta cheese, keeping some chunks intact.

3. Cook mushrooms:
   In the same pan, add a drizzle of olive oil and pan-fry mushrooms until golden and moisture is released. Season lightly.
   Fold mushrooms into the spinach and feta mixture.

4. Prepare for baking:
   Preheat oven to 180˚C.
   Wipe out the cast iron pan with paper towel and brush with olive oil.

5. Assemble the pie:
   Lay one sheet of phyllo pastry in the prepared cast iron pan, letting the edges hang over the sides. lightly brush the phyllo with olive oil,

   Repeat layering 3 more sheets, brushing each sheet with olive oil before adding the next.
6. Add filling:
   Spread the mushroom, spinach, and feta mixture evenly over the layered phyllo base.
7. Top layering:
   Layer the remaining 2 sheets of phyllo over the filling, brushing each with olive oil as before.
   Fold the overhanging phyllo edges over the top and brush with more olive oil to seal.
8. Finishing touches:
   Sprinkle mixed sesame seeds evenly over the top layer.
9. Bake:
   Place the pie in the preheated oven and bake for 35–40 minutes, or until the phyllo is crisp and golden brown.
10. Serve:
    Remove from oven and allow to cool slightly.
    Garnish with fresh dill sprigs before serving.

Enjoy this Mushroom Spanakopita Pie as a delightful vegetarian centerpiece that brings together earthy mushrooms, fresh herbs, and creamy cheeses wrapped in crisp, golden phyllo. Perfect for any occasion, it’s sure to impress both family and guests with its rich flavors and elegant presentation. Serve warm and savor every bite. Image and Recipe Credit : The South African Mushroom Farmers’ Association