Mushroom & Goat Cheese Spanakopita
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Ingredients:
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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!!!
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!!!