This glorious dish is an absolute pleasure for those looking for a vegetarian option! A delicious combination of vegetables, all encased within a golden, flaky filo pastry crust which will soon be devoured!
With a small amount of water at the bottom of the pan add in the spinach
Cook and stir as needed until the spinach has wilted
Strain excess water from the spinach
Crack the eggs into a bowl and whisk together
Add in the chopped mushroom, sundried tomatoes and spinach and mix together
Add in the feta and top with nutmeg and ground pepper and stir together
Lightly brush a sheet of pastry with the oil from the sundried tomatoes and place over the roaster
Repeat a further three times, crisscrossing across the roaster
Gentle push the pastry down inside the roaster, making sure to get into the edges
Add in the mixture and fold on top the excess pastry, separating the layers as you go around
Brush the top with more oil from the sundried tomatoes
Add a final layer of pastry to the centre to cover the top and brush with oil
Place in the oven for 15-20mins at 180C
Remove and serve!
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