Mushroom Phyllo Bake, all crisp layers and creamy centre.

Wipe the mushrooms clean with paper towels and slice them.

Cook the shallots in olive oil until soft, then add the mushrooms, salt and pepper, and the thyme if using. Cook until all the liquid evaporates.

Add the butter, then the cream, and cook another minute or two.

Let cool slightly.

Mix in the cottage cheese, mozzarella, feta, eggs, and flour.

Brush the baking dish with olive oil and sprinkle with breadcrumbs.

Layer 4 sheets of phyllo on the bottom, lightly brushing between layers.

Spread the filling evenly.

Crumple the remaining phyllo sheets loosely on top to create that messy golden crust.

Brush with a little olive oil.

Bake at 375°F (190°C) for about 20 minutes, or until deeply golden and crispy.

~20 mins baking