This savory mushroom, spinach and feta pie is so full of flavour that even the meat eaters will be satisfied. It will be wonderful to serve at a dinner party as a vegetarian appetizer or side dish or a great vegetarian entree.
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 355 Fahrenheit (180 degrees Celsius) and line 2 baking trays with grease-proof 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 center of the top of each pie and brush with beaten egg.
Bake for 20 to 25 minutes, or until golden and puffed.
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.