Mushroom Spinach Pie

 

So I made this the other night (no maple syrup, it was definitely sweet enough) and added sauteed silverbeet instead of spinach.  To be honest I think it would work better as a kind of stroganoff on rice or noodles, or even with mushrooms/mashed potatoes?  It was a delicious pie filling though.  Happy 2023. x

https://www.thebuddhistchef.com/recipe/vegan-mushroom-pie/

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)

2 onions, chopped

4 cups white mushrooms (700 g)

2 garlic cloves, minced

1/2 teaspoon ground allspice (2.5 mL)

2 tablespoons soy sauce (30 mL)

1 to 2 tablespoons maple syrup (30 mL)

2 tablespoons tomato paste (30 mL)

1 can (14 oz./398 mL) coconut milk (full fat, do not use light)

Salt and pepper to taste

4 sheets phyllo pastry

4 cups baby spinach (110 g)

Directions

1

Preheat oven to 350˚F (180˚C).

2

In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.

3

Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.

4

Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.

5

On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.

6

Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).

7

Pour mushroom mixture over phyllo and garnish with spinach leaves.

8

Fold phyllo dough over and lightly brush with oil.

9

Bake for 30 minutes, or until golden brown.

10

Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.