2 tbsp olive oil
1 Spanish onion, sliced
1 clove garlic, finely chopped
250 g portobello mushrooms, sliced and chopped
1 bunch English spinach, stems removed
1 egg yolk, lightly beaten with a fork
¼ cup grated Parmigiano-Reggiano cheese (or other hard cheese)
Salt and pepper, to season
⅓ cup fresh continental parsley leaves, to serve
Greek yoghurt pastry
250 g plain flour
200 g unsalted butter, chilled and cubed
125 g Greek yoghurt
- To make the pastry, place the flour in a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the yoghurt and pulse until the dough comes together as a ball in the food processor. Remove the dough and wrap in cling film, then place in the refrigerator for at least 15 minutes.
- For the filling preheat a large frypan over medium-high heat. Heat the olive oil, then add the onion and garlic and sauté for 2-3 minutes until the onion is translucent. Add the mushrooms and cook for 4-5 minutes until darkened, add the spinach and cook for 1-2 minutes until just wilted. Season to taste with salt and pepper, then turn off the heat and set aside.
- Preheat the oven to 200°C (390°F).
- Using a rolling pin, roll the pastry out between two sheets of baking paper (being sure to keep lifting the paper off the dough when it starts creasing) until you have a rough circle about 40cm in diameter. Transfer to baking paper-lined tray and top with the mushroom and spinach mixture, leaving a 3cm border around the edge. Fold the pastry border up and over the mixture, pleating as necessary.
- Brush the beaten egg yolk on the pastry edge and bake for about 15-20 minutes until the pastry begins to change colour. Remove from oven, make four wells in the spinach and mushroom mixture and gently drop an egg into each well. Top with the grated cheese, season with salt and pepper and bake for another 8-10 minutes or until the eggs are cooked to your liking.
- Serve topped with fresh parsley leaves.