1 medium onion, chopped
2 cloves garlic, finely diced
250g fresh DENNY Portabellini mushrooms, sliced
1 x 300g tin DENNY Mushroom Sauce, garlic flavour
400g fresh spinach 225g feta cheese, crumbled 125g ricotta cheese 2 Tbsp fresh parsley, chopped
1 large free-range egg
2 Tbsp fresh thyme Sea salt flakes Freshly ground black pepper 1 x store bought phyllo pastry
Preheat oven to 200˚C.
In a large pan over medium heat, cook the onions and garlic in the olive oil until soft. Add the mushrooms and cook until tender. Add half the spinach, giving time for some to cook down before adding the rest. Add the DENNY mushroom sauce and bring to a simmer for 5 minutes. Transfer to a sieve above a mixing bowl to cool and drain any excess liquid.
Once the spinach mixture has cooled, place in a large bowl, add the feta, ricotta, egg, parsley, thyme, salt and pepper, and mix well. Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 3 oiled sheets.
Cut your dough into 3 sections using a pizza cutter.
With a single section, add a spoonful of your spinach and mushroom mix and begin folding over your pastry into a triangle. Repeat this process for the remaining sections. Bake in a preheated oven for 20-25 minutes or until golden brown.
Makes 12-16 triangles