Every week Recipe Monday features a brand-new recipe from one of our authors perfect for Meatless Monday.
This is a hearty, dinner party-worthy, visually arresting dish that’s well worth all the effort. I’ve adapted it from a recipe in Annie Somerville’s rightfully beloved vegetarian cookbook Fields of Greens—I cut the dairy back by half and swapped a few ingredients to accommodate what I had on hand the first time I made it. You should feel free to do the same, though I do find that this dish has exactly the right amount of richness for my palate. To feed a crowd, double the recipe and use an 13 x 18 sheet pan.
Serves 6 to 8
2 ten-ounce packages frozen chopped spinach
3 tablespoons olive oil, plus about 1/2 cup for brushing the filo
1 small white onion, diced
1-1/2 teaspoons herbes de provence
1 teaspoon salt
Freshly ground black pepper
5 garlic cloves, minced
12 ounces mushrooms (crimini, button, shiitake, or a combination), sliced
1/4 cup dry white wine
2 tablespoons roughly chopped parsley
8 ounces ricotta (about 1 cup)
1 one-pound package frozen filo sheets, thawed overnight in the refrigerator*
1 cup roughly chopped toasted walnuts
3 ounces feta, crumbled
*You’ll only use half the filo for this recipe.
- Cook the spinach according to package instructions. Drain in a cheesecloth-lined colander and then, when cooled until safe to handle, wring out as much liquid as possible by gathering the spinach up in the cheesecloth and twisting.
- Meanwhile, heat 1-1/2 tablespoons oil in a skillet over medium heat. Add the onion, 1/4 teaspoon salt, a few grinds of pepper, and 3/4 teaspoon of the herbes de provence. Cook until softened and translucent, 5 to 7 minutes, stirring occasionally. Add half the garlic and cook until fragrant, about 1 minute. Transfer the onion to a bowl and return the pan to the heat.
- Turn the heat up slightly, to medium-high. Add 1-1/2 tablespoons oil to the skillet and then add the mushrooms, 1/4 teaspoon salt, a few grinds of pepper, and the remaining 3/4 teaspoon herbes de provence. Sauté the mushrooms until they release their juices and it begins to cook off, 7 to 9 minutes. Add the remaining garlic and stir until fragrant. Deglaze the pan with the white wine, scrape up the browned bits with a wooden spoon, and continue cooking until the pan is mostly dry. Transfer the mushrooms to the bowl with the onion. Add the parsley and stir to combine.
- Crack the eggs into a mixing bowl and beat lightly. Add the ricotta, spinach, 1/2 teaspoon salt, and several grinds of black pepper, and whisk to combine.
- Unfold the filo on a cutting board. Cut it in half so that you have two stacks of 9 x13-inch rectangles. Roll up one half, wrap tightly with plastic wrap, and put back in the freezer for another use. Drape a slightly damp tea towel or a few layers of paper towels over the remaining filo to keep it from getting brittle and drying out.
- Preheat the oven to 375 °F.
- Assemble the filo: Brush a thin layer of oil on the bottom and sides of a 9 x 13 baking dish. Lay in one sheet of filo, brush it lightly with some of the oil, then sprinkle with about a tablespoon of the walnuts. Repeat with 6 more layers of filo, sprinkling each layer with the walnuts, then lay one more sheet on top and brush with the oil. Spread the spinach-ricotta mixture over the filo, followed by the mushrooms and onions, and then the crumbled feta. Lay a sheet of filo over the fillings, brush it lightly with oil, then sprinkle with about a tablespoon of walnuts. Repeat with 6 more layers of oil, sprinkling each layer with the walnuts, then lay the final sheet over the top and brush generously with oil.
- Refrigerate for 10 to 15 minutes, to chill the top layer. Then, using a long, sharp knife, cut the dish into 6 squares. Cut each square on the bias so that you end up with 12 triangles. Bake for 35 to 40 minutes, until crisp and golden. Serve hot.