Categories: Sides
Ingredients
- 1/4 cup olive oil
- 2 tbsp minced garlic
- 2 tbsp minced shallot
- 2 cups diced chanterelle mushrooms
- 4 cups baby spinach
- 8 oz. goat cheese
- Kosher salt
- 8 sheets frozen phyllo dough, thawed
- 3 sticks unsalted butter, melted
Directions
-
Preheat the oven to 475. Heat a large saute 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, 10-15 minutes.