VEGETABLES: You can feel confident to bring this vegetarian treat to the next pot-luck party.

MUSHROOM, SPINACH & FETA CHEESE PIE:

8 sheets filo pastry

4 tbsp. butter, melted                                      

filling:

    1 shallot, finely chopped

    1 clove garlic, crushed                                 

    12 mushrooms, finely chopped

    ½ cup dry white wine                                               

    4 tsp. tomato paste

    1 tbsp. chopped dill                                     

    salt and pepper to taste

    ½ lb. spinach, chopped                                

    8 oz. feta cheese, crumbled

    1 egg yolk                                                   

    pinch freshly-grated nutmeg

2 tbsp cooking oil

In a saucepan over medium-high heat, heat oil until hot. Add in shallot and garlic and cook for 2 minutes. Add mushrooms, wine and tomato paste. Cook over high heat, stirring, until all the liquid has evaporated, 8-10 minutes. Stir in dill and season with salt and pepper to taste. Transfer to a large bowl.

Add spinach to the saucepan and cook it in the water clinging to it for 2-3 minutes until wilted. Drain, squeezing out excess water; then transfer spinach to another bowl. Add in cheese, egg yolk and nutmeg. Mix well.

Preheat oven to 400 degrees F. Lightly oil a 25cm (10-inch) ovenproof dish and line it with 1 sheet of filo. Brush sheet with butter, cover with a second sheet of pastry and brush it with butter. Repeat layering and brushing with 2 more sheets of filo. Spread mushroom & spinach mixture over the pastry case. Dampen the edges of the pastry and top it with another sheet of pastry. Brush this with butter. Continue to layer remaining sheets of pastry, brushing each sheet with butter. Trim pastry sheets, seal edges and tuck them under. Use a sharp knife to score a deep cross on the surface of the pie.

Bake pie for about 25 minutes, or until pastry is crisp and golden brown.