Mushroom Goat Cheese Spanakopita

1 stick plus 2 tbsp butter, divided 
1 onion, peeled, cut in half and thinly sliced
1 box cremini mushrooms, gills removed and sliced 
2 cups spinach 
3 sundried tomatoes 
Splash of balsamic
1/2 cup goat cheese
2 tbsp chopped fresh basil
12 Phyllo sheets – I prefer using fresh but you can also used frozen, just let it thaw
Melt 1 tbsp butter in a large pan over medium heat. Add onion and cook for a long time until lightly caramelized. Add in mushrooms and continue to sauté. Push aside and add spinach until it’s wilted. Mix in tomatoes, balsamic, basil and goat cheese, until blended well and remove from heat. .
Melt remaining butter. 
Place 1 piece of phyllo on a piece of parchment paper and brush with butter. Repeat with 2 move phyllo sheets. Keep remaining phyllo covered in the meantime. 
Orient phyllo sheets horizontally. 
Cut into 4 even strips. 
Place 1 tbsp of mushroom spinach mixture in the corner of each strip. Fold over into a triangle and keep folding over until the end of the strip. 
Repeat with remaining strips of phyllo. 
Repeat this process with 9 remaining phyllo sheets. 
Brush triangles with remaining butter. .
Bake at 375°F for 15-20 minutes, until nicely browned. 
You can freeze prior to baking and bake fresh. 
The steps are saved in my highlights in case my explanation of the folding technique isn’t clear.

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