- 60 ml (¼ cup) olive oil
- 2 onions, thinly sliced
- 8 cloves of garlic, finely chopped
- 1 tbsp baharat (see note)
- 750 gm mixed mushrooms such as Swiss brown, king brown and chestnut, thickly sliced
- 125 gm (about ½ a bunch) silverbeet leaves, thinly sliced
- 6 sheets brik pastry (see note)
- 50 gm butter, melted
- 420 gm (1½ cups) thick natural yoghurt
- ¼ cup thinly sliced mint leaves
- 1For minted yoghurt, place yoghurt in a muslin-lined sieve over a bowl and refrigerate for 1 hour to drain (discard whey). Combine drained yoghurt and mint in a bowl, season to taste, and set aside.
- 2Heat olive oil in frying pan, add onion, garlic and baharat and cook over medium heat until onion is soft (5-10 minutes). Add mushrooms and cook until tender (5-10 minutes). Add silverbeet, stir until wilted, season to taste with sea salt and freshly ground black pepper, then remove from heat.
- 3Preheat oven to 170C. Line the base of a buttered 20cm springform pan with one piece of brik pastry brushed with a little melted butter. Line sides with 4 sheets of pastry, overlapping at base and overhanging sides, brushing each sheet with butter. Place remaining sheet onto base thenspoon mushroom and silverbeet filling into pastry and gather pastry together to make a parcel. Brush with butter and bake until pastry is crisp and golden (15-20 minutes).
- 4Serve pie with minted yoghurt to the side.
Note Brik pastry is a thin pastry from Tunisia, traditionally used for making pastilla. It's available from The Essential Ingredient and Middle Eastern delicatessens. Baharat, meaning seeds and flowers, is a Middle Eastern spice blend consisting of seven spices or more. It's available from Herbie's Spices or Middle Eastern delicatessens. Drink suggestion by Max Allen