Spinach and Mushroom Pie

[Kitchen Witch]

Spinach and Mushroom Pie
Ingredients (use vegan versions):

* 1 bunch spinach with stalks
* about 20 mushrooms (field and oyster are a good mix)
* juice of one lemon
* 3 spring onions (or one small onion)
* 3 cloves of garlic
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* salt and pepper
* olive oil
* 2 sheets of vegan puff pastry

Directions:

Wash spinach and remove leaves from stalks. Cut the bottom woody part of the stalks off, and finely chop the remainder. Finely chop the spring onions/onion and garlic. Chop the mushrooms. Roughly chop the spinach leaves.

Heat a little olive oil in a saucepan, over a low heat. Add the spring onion and garlic, and saute until the onion becomes translucent. Add the spinach stalks, and saute until translucent. Add the mushrooms and cook until softened. Sprinkle the cumin and coriander in, and mix thoroughly. Pour in a little of the lemon juice to ensure that the spices don't burn.

Add the spinach leaves and stir - this will become easier as they wilt. Add the rest of the lemon juice. The pan can be removed from the heat to ensure that the spinach doesn't wilt too much. When the mixture is thoroughly combined, set aside.

Grease a round 20cm diameter baking dish, and press in one sheet of the pastry. Spoon in the spinach mixture carefully - there will be lots of liquid, and only some of this should go into the pie (or the pastry will be very soggy, rather than just a little!). Put the other sheet on as a lid, and press the edges carefully. Pierce the lid with a fork in several places. Bake in a moderate oven until the pastry is golden.

Serves: 6 (with salad)