In exactly 3 weeks time we will be hopping on a plane and heading to the United States for our much anticipated holiday. I can’t begin to tell you how excited I am!!
While our itinerary is full of all the usual tourist must sees, I’ve dedicated some time working out which restaurants I want to visit while we are in San Francisco, Las Vegas and New York, as well as other foodie experiences to do in each city. Being a foodie, as far as I am concerned anyway, no holiday is complete without experiencing the food of the country you are visiting.
Having been a fan of Top Chef Masters, we are looking forward to visiting Susur Lee’s (who, by the way, we both feel deserved to win) Shang Restuarant while we are in New York. While there are a number of other foodie experiences I’ve added to our itinerary the one I am most excited about is visiting restaurant Daniel by Daniel Boulud. Not only because he is an amazing Michelin 3 star chef, who I’ve read and heard so much about, but also because he offers amazing vegetarian dishes on his menu. In fact there is a whole vegetarian menu! Quite often the vegetarian in a dining party draws the short straw and is limited to one or maybe two menu items to chose from, so the thought of having a whole menu of food from such an amazing chef to choose from is really exciting.
When you are planning a holiday do you plan part of it around restaurants you want to visit?
Now, from wonderfully sophisticated food from a Michelin 3 star chef to simple home cooked fare, and more particularly to my Mushroom, Spinach and Feta pie. This mushroom, spinach and feta pie is a really simple dish but a wonderful thing to serve should you have a dinner party where a vegetarian is attending.
I know quite often the thought of catering to a vegetarian diner can be confusing and daunting – thanks in no small part to my pet peeve of people who call themselves vegetarian and then eat fish or some other type of meat – but really it doesn’t need to be. It also doesn’t necessarily mean you have to cook a completely separate dish just for the vegetarian. This mushroom, spinach and feta pie is so full of flavour that I guarantee the meat eaters in the party will be satisfied (I should know, I tested it on my meat eater). However, if you want to, you could make the base for this pie and make a vegetarian one and then add some meat to the rest, if you so desire. It’s up to you.
Mushroom, Spinach and Feta Pie
- 2 small brown onions, peeled and chopped
- 2 cloves of garlic
- 1 tablespoon of olive oil
- salt and pepper to taste
- 1/4 cup of white wine
- 600g of mushrooms
- 150g of spinach
- 60g of Danish feta
- 4 sheets of frozen low fat puff pastry, defrosted
- 1 egg, beaten
I used a mix of button and portobello mushrooms. I also added a couple of pinches of truffle salt which added extra depth to the pies.
While I used low fat puff pastry, you can of course use regular frozen puff pastry.
- Place a large frying pan over a medium heat and add the olive oil and onions. Cook the onions until golden.
- Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine. Simmer in the wine for 10 minutes.
- Add the spinach and cook until wilted and set aside to cool.
- Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
- Cut the pastry into quarters. Top one quarter with the mushroom mixture and crumble a quarter of the feta on top. Top with one of the pastry quarters and press to seal the edges. Repeat with the remaining pastry and mixture.
- Cut a small hole in the centre of the top of each pie and brush with beaten egg.
- Bake for 20 to 25 minutes, or until golden and puffed.
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