Spanakopita with mushrooms and dried tomatoes

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  • Mass Phylum: 10 sheets
  • Spinach baby: 1 packaging
  • Feta cheese: 100 gr
  • Dried tomatoes in olive oil: 5 units
  • White mushrooms fresh: 1 packaging
  • Salt: taste.
  • Pepper: taste.
  • Cream plant melted: taste.


1. Pre-heat the oven to 200 c.

2. In the cup of the thermomix put a little olive oil, spinach, washed and mushrooms and sprinkle with salt. Schedule 15 minutes, speed spoon reverse, T100º OR cook in the same way in a frying pan. Leave it to cool.

3. In a bowl mix the cheese feta esfarelado with spinach and mushrooms. Adjust salt and season with the pepper.

4. In the oven tray available to 6 sheets of filo dough alternately, barring every 2 sheets with the cream.

5. Put the filling in the centre, and over the spread of the dried tomatoes cut into pieces. Close with the edges of the dough and put up the remaining 4 sheets amarrotando to create relief in the mass.

6. Put in the oven for about 20 minutes or until the dough is douradinha and crispy.

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