POLOKWANE – Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter and the pastry is then baked.
What’s for Dinner suggests taking a traditional pasta alfredo and making it something brand new like this mouth-watering mushroom and spinach filo pie.
Ingredients
– 350g portobellini mushrooms, sliced
– 15ml olive oil
– 200g baby spinach leaves, washed
– salt and freshly ground black pepper
– 2 x KNORR Alfredo Pasta and Sauce
– 250ml low fat milk
– 750ml hot water
– 4 sheets filo pastry
– 60ml margarine, melted
Method
– Preheat the oven to 200˚C.
– Heat the oil in a medium pan and fry the mushrooms for 5-10 minutes. Add the baby spinach and fry until wilted. Season with salt and black pepper. Set aside.
– In a medium size saucepan, bring the water and milk to the boil.
– Add the packet contents and stir continuously until boiling.
– Reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally.
– Fold the cooked mushrooms and spinach through the sauce and pour it into a 1,25L capacity oven proof dish.
– Brush the filo sheets with the melted butter and scrunch each one up lightly with your hands. Top the pasta in the dish with the scrunched-up pastry and bake in the oven for 20minutes until golden and crisp.
