MUSHROOM, SPINACH AND GRUYÈRE BUNDLES
Prep time 15 mins Cooking time 1 hour, including baking time Makes 8 2 tbsp butter 500g mushrooms, sliced ½ onion, finely chopped 2 garlic cloves, finely chopped 200g baby spinach 150g Gruyère cheese, grated 4 sheets filo pastry About 125ml melted butter Melt butter in a pan. Add mushrooms, onion and garlic and sauté until mushrooms and onion are cooked and soft. Reduce any liquid that is released. Remove pan from heat. Plunge spinach in boiling water and leave until wilted. Drain spinach in a colander and squeeze to remove any excess liquid. Chop roughly and add to mushroom mixture. Season with salt and pepper and set aside to cool. Add grated cheese and mix well. Preheat oven to 180°C. Put one sheet of filo pastry on a work surface and brush top with melted butter. Put another sheet of pastry on top of the greased pastry sheet. Cut the pastry into quarters. Spoon a generous amount of filling in the middle of each pastry quarter. Gather pastry edges together to make a bundle and secure top with string. Transfer to a greased baking sheet. Brush bundles with melted butter. Repeat process with remaining two pastry sheets. Bake for 30 minutes, until crisp, and serve hot.