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1
Soak the dried apricots and raisins in the red wine until they plump up, or at least for 1 hour.
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2
Heat the olive oil in a large lidded frying pan, stir the cumin seeds and 1 tsp dried coriander into the oil and allow spices to sizzle for a few seconds before adding the onion; fry gently until the onion just begins to soften.
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3
Add the mushrooms to the pan, stir, then place the lid on the pan; leave the mixture to cook on a low heat for 3 to 5 minutes until the mushroom slices soften and start to absorb the oil.
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4
Remove pan from heat, then pour the fruity wine mixture over the contents of the frying pan; return the pan to the heat, replace lid and leave to simmer for 5 minutes.
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5
Take the lid off the pan and continue cooking the mushroom mixture, taking care not to let the contents of the pan dry out completely (but feel free to add a drop of water - or more wine - if it does look too dry!); remove pan from the heat when the juices and wine have reduced down to a sauce that coats the mushroom mixture; replace pan lid and set the mixture aside.
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6
Melt the 1/4 cup of butter and brush some over the surface of a straight sided round baking tin, measuring 2 inches deep and 7 inches across.
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7
Reserving a few sheets of phyllo for the top of the pie (keep them covered until you are ready to close up the pie) line the tin with the phyllo, brushing each sheet with the melted butter (but remembering to save some for the top of the pies) and placing sheets evenly round the tin and so that they overhang the edges; the base and sides of the pie should be leak-proof.
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8
Spoon the mushroom mixture into the pie shell.
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9
Beat the eggs, heat the remaining 1 tbsp butter in a pan, add the eggs and scramble them lightly; remove from the heat while they are still slightly runny and stir in a good 'grind' of black pepper; pour the scrambled eggs over the mushroom mixture in the pie shell.
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10
Mix the powdered sugar and toasted flaked almonds together with the remaining 1tsp of dried coriander; sprinkle it evenly over the scrambled egg.
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11
Now finish constructing the pie by bringing the edges of the phyllo sheets up over the top of the pie, brushing them with the melted butter as you work; tuck the last sheets of phyllo over the top of the pie, score a diamond pattern with a sharp knife then brush with last drops of melted butter.
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12
Cook the pie in a preheated oven at 375u00b0F/190u00b0C for about 20 minutes until the top is is golden.
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13
Remove from the tin carefully and dust lightly with powdered sugar.
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14
NB: This recipe measures in Australian cups, which at 250 ml per cup, are a bit bigger than American cup sizes; there shouldn't be a noticeable difference, especially for the 1/4 cup measurements, but if you are using an American cup you might like to be slightly generous in your measuring.
