- Level: Intermediate
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 49 g
- Saturated Fat
- 27 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 104 mg
- Sodium
- 302 mg
- Level: Intermediate
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 49 g
- Saturated Fat
- 27 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 104 mg
- Sodium
- 302 mg
Ingredients
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.
