MUSHROOM & GOAT CHEESE SPANAKOPITA


Ingredients 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 Kosher salt 8 sheets of frozen phyllo dough, thawed 3 sticks of unsalted butter - melted

Directions 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.

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