Spinach and Mushroom Filo Pie

Spinach and Mushroom Filo Pie

By Margi Lenga Kahn


2tbsp. olive oil, plus approximately 

1/2 c. for oiling pie plate and brushing filo dough

8 ounces mushrooms, mixed or of one type, trimmed, rinsed, patted dry and  cut into half-inch pieces

2 garlic cloves, peeled and finely minced

1 tsp. finely minced fresh thyme or 

1/4 tsp. dried thyme

Pinch of red pepper flakes

5 ounces coarsely chopped spinach, kale, or  chard leaves

1 tbsp. chopped fresh mint (optional)

2 tbsp. chopped fresh parsley leaves

1-1/2tsp. coarse kosher salt, plus more to taste

1/4 tsp. freshly ground black pepper

5.ounces ricotta cheese (whole milk or part-skim)

4 ounces crumbled feta or goat cheese

2 large eggs, lightly beaten

4 ounces grated Fontina cheese (mozzarella cheese can be substituted)

6 sheets thawed filo dough



1. Heat oil in a large skillet over medium heat. Add mushrooms and sauté until most of the moisture has evaporated and mushrooms are beginning to brown. Add minced garlic, fresh thyme and red pepper flakes; sauté three more minutes. Transfer mixture to a medium bowl; reserve.

2. Add spinach, kale or chard to pan along with a tablespoon of water. Cook over medium-high heat until vegetables have wilted and moisture in the pan has evaporated, about five minutes. Stir greens into reserved mushroom mixture. Add mint, parsley, salt and black pepper. Add feta or goat cheese, lightly beaten eggs and Fontina cheese. Stir gently to evenly incorporate; set aside.

3. Heat oven to 350 degrees. Stack six filo sheets on counter.

4. Lightly oil a 9-inch glass pie plate and set it on counter next to filo dough. Lightly oil the top sheet and carefully lift it into the pie plate, hanging over a third of the plate. Oil a second sheet and position it so that it covers another third of the plate; the filo will overlap in the center. Oil the third sheet of filo and position it over the remaining third of the plate. The bottom of the dish should be covered and the overhanging filo should cover the rim of the plate.

5. Evenly spoon vegetable and cheese mixture into the filo-lined pie plate.

6. Gently oil the fourth sheet of filo and center it over the filling. Brush the fifth and sixth sheets of filo, one at a time, and layer them on top of the fourth sheet. Roll the edges of filo together toward the rim of the pie plate to form a border.

7. Place pie in oven and bake for 35-40 minutes or until pastry is golden brown. If it is not browning, transfer it to an upper rack for a few minutes.

8.  Transfer pie to a cooling rack and let cool for at least 30 minutes. Once cooled, it can be sliced and served or refrigerated, covered, for one day. To reheat, set pie in 325-degree oven for about 15 minutes or until warmed.

Makes 6-8 servings.