Mushrooms in phyllo pastry

1. Remove spinach stems and discard. Shred the leaves and cook. Squeeze dry by hand and chop finely.
2. Mix spinach, ricotta, Parmesan and egg. Season with nutmeg, and salt and pepper.
3. Wipe brown mushrooms with a clean damp cloth. Remove stems carefully. Finely chop brown mushroom stems and button mushrooms.
4. Fry chopped mushrooms and stems with spring onions in margarine, until moisture evaporates. Cool and stir into cheese mixture.
5. Place a spoonful of cheese mixture on each mushroom cap.
6. Cut phyllo pastry into squares to encase each mushroom in 3 layers. For each mushroom, layer 3 pastry squares, brushing the top side of each square with melted margarine. Place each mushroom in the centre of a layered phyllo square. Bring the pastry sides up and press together at the top. Turn up edges to form a flower shape.
7. Place pastry cases on a baking sheet. Bake at 200 ºC for 20 to 25 minutes. Serve hot.