Recipe courtesy of Michael Symon
From:
Food Network Magazine
Mushroom-Goat Cheese Spanakopita
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 48 g
- Saturated Fat
- 27 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 104 mg
- Sodium
- 280 mg
"The roasted garlic makes everything smell amazing, and the goat cheese gives this dish a tangy taste," says Michael.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 48 g
- Saturated Fat
- 27 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 104 mg
- Sodium
- 280 mg
Ingredients
Directions
- Preheat the oven to 475 degrees F. Heat a large sauté pan over medium heat. Add the olive oil and heat. Add the garlic, shallot and mushrooms and cook, stirring often, until almost tender, about 4 minutes. Add the spinach and cook until very tender, about 6 minutes. 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 and fold in half to form a rectangle. Butter again and fold in half again to form a skinnier rectangle. Repeat with the remaining phyllo, placing a towel over the prepared sheets to prevent them from drying out.
- Pile the mushroom and spinach mixture on one end of each phyllo rectangle. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like a flag), buttering between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10 to 15 minutes.
