Spinach, Mushroom, and Feta Pie

Name: Spinach, Mushroom, and Feta Pie
Yield: makes one 8-inch torte; serves 8 as a main course
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

January 24, 2012

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.

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