Goodness of Mushrooms


One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.

Denny Lamb & Mushroom Spanakopita Pie

Serves: 8Prep time: 30 minutesCook time: 1 hour


6 spring onions, sliced
2 cloves garlic, minced
1 punnet Denny Brown Mushrooms, sliced
400g Swiss chard, roughly chopped
1 x 400g Denny Condensed Mushroom Soup
200g feta cheese, crumbled
500g shredded slow-cooked lamb
(a cut like shoulder is excellent for slow cooking)
70g Parmesan cheese, grated
1 XL egg
1 packed cup mixed dill, mint and oregano, roughly chopped

6 sheets phyllo pastry
Sesame seeds
Salt and pepper, to taste
Olive oil, for cooking and brushing the pastry


  • Preheat oven to 200°C.
  • Heat a large sauté pan over medium heat. Add a drizzle of olive oil and cook the spring onions until just tender. Add the garlic and cook until fragrant.
  • Add in the fresh Denny Brown Mushrooms and cook until golden brown.
  • Add the Swiss chard and sauté until just wilted.
  • Pour in the Denny Condensed Mushroom Soup and stir through.
  • Bring to a simmer and then switch off the heat.
  • Add in the feta, slow cooked lamb, Parmesan cheese and the egg.
  • Stir together until well mixed.
  • Finally, gently fold in the herbs.

To assemble the spanakopita:

  • Lightly brush an oven safe pan, buffet casserole or pie dish with olive oil.
  • Lay the sheets of phyllo pastry into the pan one sheet at a time.
  • Brush with olive oil in between each sheet.
  • Allow the excess of each sheet to drape over the rim of the pan.
  • Add the filling and fold the excess phyllo over the filling to cover it.
  • Take the last two sheets of phyllo, brush them with olive oil and tear them into smaller pieces. Scrunch them up and cover the rest of the spanakopita with them.
  • Scatter the spanakopita with sesame seeds.
  • Bake for ± 45 minutes until deeply golden brown.
  • Allow to cool slightly before slicing and serving.