Saturday, April 30th, 2011 - Spinach, Mushroom, and Cheese Turnover

Recipe: http://www.ledelicieux.com/2011/04/13/mushroom-spinach-feta-pie/

Serves 4

Ingredients:

• 2 small brown onions, peeled and chopped
• 2 cloves of garlic
• 1 tablespoon of olive oil
• salt and pepper to taste
• 1/4 cup of white wine
• 600g of mushrooms
• 150g of spinach
• 60g of Danish feta
• 4 sheets of frozen low fat puff pastry, defrosted
• 1 egg, beaten

Method:

1. Place a large frying pan over a medium heat and add the olive oil and onions.  Cook the onions until golden.
2. Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine.  Simmer in the wine for 10 minutes.
3. Add the spinach and cook until wilted and set aside to cool.
4. Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
5. Cut the pastry into quarters.  Top one quarter with the mushroom mixture and crumble a quarter of the feta on top.  Top with one of the pastry quarters and press to seal the edges.  Repeat with the remaining pastry and mixture.
6. Cut a small hole in the centre of the top of each pie and brush with beaten egg.
7. Bake for 20 to 25 minutes, or until golden and puffed.

Changes:  I decided I didn't want feta in this so, I picked gruyere instead.  I bought Blätterteig at Coop, which comes with one or two sheets.  I halved this recipe and used one sheet on puff pastry, cutting it into fourths to make two large "pies".  This was a good size for a dinner portion.  I left them on their parchment paper and put those on a baking sheet.


I took them out at the oven between 15 and 20 minutes because the tops were brown enough, but the bottoms weren't done.  Maybe this is just a result of using my sucky oven.