Mushroom & Spinach Pie

What You Need:

Olive oil
4 sheets of filo pastry
1 large onion chopped
700g of button mushrooms
Bunch of Silverbeet washed and chopped, (or you can use baby spinach)
1 tablespoon of minced garlic
1 teaspoon ground allspice
2 tablespoons of soy sauce
Pinch of salt and pepper
1 tablespoon of tomato paste
1 tablespoon of sugar
1 tablespoon of chutney
1/2 can of coconut milk
1 tablespoon of cornflour mixed with a little coconut milk ( to thicken the sauce)

What to Do:

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, chutney, sugar, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
4. Stir in coconut milk, mix well, cook for about 10 minutes. 
5. Add chopped silverbeet and cook until it has wilted mixing well. If you need to thicken the sauce use the cornflour mixture a bit at a time.
6. On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of filo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of filo.
7. Place prepared filo sheets in 9X5 in. a loaf tin, making sure one side overlaps (allowing you to fold it over once mixture has been added).
8. Pour mushroom mixture over filo
9. Fold filo over and lightly brush with oil.
10. Bake for 30 minutes, or until golden brown.

Mushroom & Spinach Pie