½ cup of tasty cheese, grated – plus extra for the top
¼ cup parsley, chopped
½ tsp salt and lots of pepper
1 tbs paprika
Method
Pre heat oven to 190°C / 375°F
Grease a 9″ pie tin
Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.
Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.
Take off the heat and mix in the flour, almond meal and salt. Stir well till completely combined.
Press into the grease pie tin and cook for 30 mins. Leave to cool while you prepare the filling.
Filling
Heat the butter in a pan and cook the chopped onions till blonde, about 10 minutes on medium heat.
Add the sliced mushrooms with the lemon juice and cook for about 10 minutes or till any moisture is absorbed.
Slowly incorporate the flour and cook for 5 minutes, stirring continually.
Remove from the heat and leave to cool slightly.
In a bowl, mix together the yoghurt, egg salt, parsley and cheese. Add salt and pepper to taste. Add this mixture to the cooked mushrooms and stir to incorporate.
Pour the filling into the spinach pastry crust and top with paprika and cheese and cook for 35 minutes
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/mushroom-yoghurt-pie-w-spinach-crust/