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1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
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2
Brush an 8-inch springform pan with olive oil.
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3
To make the filling, heat the olive oil in a saute pan over medium heat and saute the onions for 5 minutes.
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4
Add the spinach and saute for another 5 minutes.
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5
Add the white wine and cook until the liquid is mostly evaporated.
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6
Add the capers, salt, and white pepper.
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7
Remove from the heat, stir in the dill, and let cool.
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8
Stir in the feta.
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9
Saute or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry.
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10
Remove from the heat.
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11
Season with white pepper and more salt if needed.
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12
Set aside in separate bowls.
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13
Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil.
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14
Set aside and keep warm.
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15
Combine the bread crumbs, dill, thyme, pimenton, zest, and salt in bowl.
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16
Set aside.
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17
Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
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18
On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture.
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19
Generously sprinkle with the breadcrumb mixture.
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20
Cover with another sheet and brush with the butter mixture as before.
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21
Generously sprinkle with more of the bread-crumb mixture.
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22
Cover with a third sheet and brush again.
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23
Cut about 2 inches off one short side.
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24
Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan.
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25
Fill with the shiitake mushrooms.
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26
Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs.
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27
Cut about 2 inches off one short side.
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28
Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan.
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29
Fill with half of the spinach-onion mixture.
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30
Repeat the phyllo layering process and trimming again.
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31
Layer in the pan as before, and fill with the oyster mushrooms.
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32
Repeat the phyllo layering process, trimming, and layering in the pan.
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33
Fill with the remaining spinach-onion mixture.
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34
Cover with the bread-crumb mixture.
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35
Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
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36
Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp.
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37
Remove from the oven and let cool for 15 minutes before removing from the springform pan.
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38
Cut into wedges and serve warm.
