- 250g Phyllo pastry, thawed
- 30 ml melted butter
- 500g chopped Spinach
- 200g chopped shoulder bacon
- 250g chopped button mushrooms
- 1 chopped onion
- 1 tbs olive oil
- 15 ml chopped garlic
- 250 g medium fat cream cheese
- 4 eggs, whisked
- 180g smoked mozzarella, grated
- 1 wheel of Feta cheese, crumbled
- Black pepper and salt to taste
Preheat oven to 180 C.
Pierce spinach bag and place in microwave oven or place in bowl and cover. Microwave for 3 min. Keep aside.
In a saucepan heat olive oil.
Add onion, garlic and mushrooms. Sauté until onions and mushrooms are soft. Place in mixing bowl and keep aside.
In the same pan add bacon and stir fry until cooked.
Add all the ingredients together and mix well.
In a pie dish:
Brush bottom of the dish with melted butter. Place a layer of phyllo pastry in the pie dish. Brush each layer with melted butter, repeat until at least six layers.
Pour mixture into phyllo-layered dish.
Place in oven and bake for 20 minutes turn temperature down to 160 C and bake for further 20 minutes.
Serve with Elgin Vintners Chardonnay.
Recipe: Marinda Kruger