Mushroom & Goat Cheese Spanakopita (“Spinach Pie”)
Course: AppetizersCuisine: GreekDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
15
minutesIngredients
ΒΌ 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.
![Pin](https://www.pinterest.com/pin/create/button/?url=https://blog.abingdonoliveoilco.com/mushroom-goat-cheese-spanakopita-spinach-pie/&media=https://blog.abingdonoliveoilco.com/wp-content/uploads/2020/08/93073959_10163780919655529_4010585085991452672_n.jpg&description=Mushroom%20&%20Goat%20Cheese%20Spanakopita%20("Spinach%20Pie")){kind=link}