Spanikopita

Total Time:
38 min
Prep:
20 min
Cook:
18 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 cup cleaned and diced chanterelle mushrooms
  • 2 cups cleaned spinach
  • 4 ounces goat cheese
  • Salt
  • 4 sheets phyllo dough
  • 6 ounces melted whole butter
Directions
  • Preheat oven to 480 degrees F.

  • Heat a large saute pan over medium heat. Add olive oil and heat. Add garlic, shallot and mushrooms and cook for 4 minutes. Add spinach and cook until spinach is very tender, roughly 6 minutes. Fold in the goat cheese, season with salt, to taste, and let cool. Lay out phyllo dough, butter liberally and fold into fourths. Butter again.

  • Divide mushroom and spinach mix into 4 equal parts on the phyllo. Fold into triangles buttering between each fold. Bake for 8 minutes or until golden brown.


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    Spanikopita

    Recipe courtesy of Michael Symon