Mushroom and Silverbeet Filo Slice
A savoury pastry dish by Justine Schofield from Everyday Gourmet
- 60 minutes
- 6 servings
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- ½ teaspoon chilli flakes
- 400 grams field mushrooms, chopped
- 100 grams oyster mushrooms, chopped
- 7 grams (or a small packet) dried porcini mushrooms soaked in warm water
- ½ bunch of silverbeet, stalked finely chopped and leaves shredded
- 150 grams of feta cheese
- 1½ tablespoons marjoram or thyme, chopped
- Zest of 1 lemon
- 5 eggs
- 6 slices prosciutto
- 100 grams butter, melted
- 8 sheets of filo pastry
- Heat oil and ½ a tablespoon of the melted butter to a large sauté pan. Add the onion, garlic, chilli flakes to the pan and cook until soft. Now add the silverbeet stalks followed by the mushrooms, including the porcini, which have been drained and chopped. Cook, stirring frequently for 15 minutes. Once all of the liquid from the mushrooms has evaporated add the silverbeet leaves and cook for a further 2 minutes. Remove from the heat and cool to room temperature.
- Preheat the oven to 190°C.
- While cooling prepare the filo. Brush a baking dish with butter. Line with one sheet at a time, overlapping to ensure the dish is completely covered with filo and it is overhanging around the edges. Brush each layer with butter and repeat until you have 6 layers. Reserve 2 sheets.
- Crumble the feta, marjoram and lemon zest into the mushroom mix. Season to taste with salt and pepper. Spoon the mixture over the pastry and smooth down the edges with a spatula. Now add add the slices of prosciutto and crack the eggs on top. Fold in the excess filo and finally layer the remaining two pieces. Brush the top with a little more butter and using the tip of a knife lightly cut across pattern.
- Bake the filo slice in the oven for 25-30 minutes or until the filo becomes crispy and golden. Cool in the pan before cutting into squares and serve.
Share it with your friends.