Mushroom & Goat Cheese Spanakopita (“Spinach Pie”)

Mushroom & Goat Cheese Spanakopita (“Spinach Pie”)

Recipe by Happy Hearts KitchenCourse: AppetizersCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • ¼ cup AOOC Extra Virgin Olive Oil of your choice

  • 2 Tbsp of minced garlic

  • 2 Tbsp of minced shallots

  • 2 cups of diced chanterelle mushrooms

  • 4 cups of baby spinach

  • 8 oz of goat cheese

  • 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.

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