Mushroom & Goat Cheese Spanakopita​

​Ingredients:
  • 1/4 cup MOV Extra Virgin Olive Oil
  • 2 tablespoons of minced garlic
  • 2 tablespoons of minced shallots
  • 2 cups of diced chanterelle mushrooms
  • 4 cups of baby spinach
  • 8 ounces of goat cheese
  • Kosher salt
  • 8 sheets of frozen phyllo dough, thawed
  • 2-3 sticks of unsalted butter - melted
Directions:
Preheat oven to 475 degrees f.

Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) - about 4 min.

Add spinach and cook until very tender, about 6 min. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool.

Lay out 1 phyllo sheet, butter liberally (with brush) and a second sheet and butter liberally. Repeat with 3 and 4 sheets of phyllo (don't worry if it tears).

Cut vertically to form 4 long strips of phyllo.

Pile the mushroom and spinach mixture on one end of the phyllo strip.

Fold up one corner of the dough over the filling to form a triangle and continue to fold (like folding a flag), butter between each fold.

Transfer to a parchment-lined baking sheet and bake until golden brown, 10-15 min.​
Enjoy!!!