• Andy BeauChamp

Phyllo Mushroom Spinach Pie

Updated: May 28


Ingredients

Box of phyllo

5 pints of assorted mushrooms, sliced

8 cups of baby spinach

6 shallots, sliced

4 cloves of garlic, minced

1 Italian frying pepper, minced

4 sprigs of fresh thyme

2 tablespoons of earth balance

1 tablespoon soy sauce, low salt

1 tablespoon Worcestershire sauce

1 teaspoon agave

Salt and Pepper to taste

Avocado oil

Directions

Preheat oven to 350 degrees

In a large deep skillet over medium-high heat, melt earth balance, one melted drizzle in some oil and whisk to combine, add shallots and pepper and sauté until soft about 4 minutes. Now add the mushrooms and sauté until wilted and the mushrooms have released their moisture. Next add the thyme, garlic, soy, Worcestershire, and agave, sauté an addition al minute. Working in batches, start adding the spinach, once the first batch has wilted add next until all spinach has been added, remove from heat and let stand for 10 minutes.

While mushroom mixture is cooling start working on phyllo, following the directions on the package, layer the dough into a deep baking dish, pie pan or oven proof skillet, letting the dough hang over the pan. Once all the layers have been added to the pan, spoon in mushroom mixture, then fold over the dough on top and brush the top with oil.

Bake for 30 minutes, remove and let stand for 15 minutes before serving – Enjoy

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