1/4 cup of Cobrancosa 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
8 sheets of frozen phyllo dough, thawed
3 sticks of unsalted butter - melted
Preheat oven to 475 degrees f.
Heat a large sauté pan over medium heat, add the Cobrancosa Extra Virgin Olive Oil, garlic, shallot and mushrooms and cook until almost tender - 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. 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.