Image borrowed from original site
Adapted from original recipe:
PREP: 10 MINUTES | COOK: 50 MINUTES | SERVES: 4
- 5 tbsp Olive oil (divided 2 tbsp + 3 tbsp)
- 2 Onions, chopped
- 700g button mushrooms, halved
- 2 Garlic cloves, minced
- 1/2 tsp Allspice, ground
- 2 tbsp Soy sauce (30ml)
- 1 -2 tbsp Maple syrup
- 2 tbsp Tomato paste (30ml)
- 1 can Coconut milk, must be full fat
- 4 cups Baby spinach (110g)
- Salt & Pepper, to taste
- 4 sheets Phyllo pastry
- Preheat oven to 180˚C (350˚F).
- In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
- Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
- Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS, about 10 to 15 minutes.
- On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.
- Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).
- Pour mushroom mixture over phyllo and garnish with spinach leaves.
- Fold phyllo dough over and lightly brush with oil.
- Bake for 30 minutes, or until golden brown.
- Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar or anything else added.
- I sometimes use puff pastry (regular Pampas brand is Vegan!) if I can’t get Phyllo dough from the shop
- I have also previously altered the cooking method, and instead used my pie maker instead of making one large pie – if doing this, only use 1/2 cup mushroom mixture per pie (for a 4 cup pie maker) – the pie maker also cuts down the cooking time slightly.