METHOD

• 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.