SPINACH, MUSHROOM, AND FETA PIE

Spinach, Mushroom, and Feta Pie image

This phyllo pie is absolutely beautiful! I serve it often for brunch. It's a version of the Greek spanakopita, but with mushrooms and a more complex flavor. You can make this recipe into filled triangles for appetizers or small individual 4-inch tortes for a showy presentation. The bread crumbs between the layers of phyllo add a wonderful crunch.

Yield makes one 8-inch torte; serves 8 as a main course

Number Of Ingredients 20

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Ingredients

2 tablespoons olive oil
1 bunch green onions, coarsely chopped, including some green parts
1 (10-ounce) package frozen spinach, thawed and drained
1/4 cup dry white wine
1 tablespoon capers, rinsed and drained
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground white pepper, plus more for seasoning
1 1/2 teaspoons minced fresh dill
6 ounces domestic feta, crumbled (rinsed if in brine)
8 ounces oyster mushrooms, torn into bite-sized pieces
8 ounces shiitake mushrooms, stemmed and chopped
1/4 cup olive oil
1/2 cup (1 stick) unsalted butter
1 cup toasted bread crumbs
1 tablespoon minced fresh dill leaves
1 teaspoon dried thyme
1/2 teaspoon sweet pimentón (Spanish smoked paprika)
Grated zest of 1 lemon
1 teaspoon salt
12 sheets frozen phyllo pastry, thawed in refrigerator

Steps:

Prepare a medium heat fire (375°F) in a wood-fired oven or cooker. Brush an 8-inch springform pan with olive oil.
To make the filling, heat the olive oil in a sauté pan over medium heat and sauté the onions for 5 minutes. Add the spinach and sauté for another 5 minutes. Add the white wine and cook until the liquid is mostly evaporated. Add the capers, salt, and white pepper. Remove from the heat, stir in the dill, and let cool. Stir in the feta.
Sauté or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry. Remove from the heat. Season with white pepper and more salt if needed. Set aside in separate bowls.
Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil. Set aside and keep warm.
Combine the bread crumbs, dill, thyme, pimentón, zest, and salt in bowl. Set aside.
Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture. Generously sprinkle with the breadcrumb mixture. Cover with another sheet and brush with the butter mixture as before. Generously sprinkle with more of the bread-crumb mixture. Cover with a third sheet and brush again. Cut about 2 inches off one short side. Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan. Fill with the shiitake mushrooms.
Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs. Cut about 2 inches off one short side. Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan. Fill with half of the spinach-onion mixture.
Repeat the phyllo layering process and trimming again. Layer in the pan as before, and fill with the oyster mushrooms.
Repeat the phyllo layering process, trimming, and layering in the pan. Fill with the remaining spinach-onion mixture. Cover with the bread-crumb mixture. Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp. Remove from the oven and let cool for 15 minutes before removing from the springform pan. Cut into wedges and serve warm.