Made this last night, filling tastes good, but have not baked it yet.
Mushroom & Spinach in Filo
400g Spinach, washed. Place wet spinach in large pot on high heat, wilt for 5min & set aside.
300g Leeks, fried on low heat until soft, set aside.
50g Butter, melt in large pot
1kg Mixed mushrooms, chopped, fry in butter until dry.
500g Chunky cottage cheese, mix into mushrooms.
3 Free Range Eggs, stir into mushroom mixture.
150ml Moroccan Pomegranate Glaze or other spicy sauce, stir into mixture.
Squeeze spinach dry, chop finely and add to mixture along with leeks. Taste and add salt if necessary.
200g Phyllo pastry
100g Butter, melted
Cut pastry sheets to fit medium large Pyrex. Place 4 sheets in Pyrex, buttering each sheet with a pastry brush. Spread a third of the mushroom mixture onto pastry and continue. When complete, use a sharp knife to cut dish into portions before baking at 190C for 40 minutes.
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