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mushroom spanakopita

(1 rating)
Recipe by
Heidi Hoerman
Hingham, MA

This is a variation on spanakopita, adding mushrooms and garlic to the feta and spinach filling.

(1 rating)
yield 4 to 8

Ingredients For mushroom spanakopita

  • 2 Tbl+1/4 c
    olive oil
  • 1 md
    onion, chopped
  • 8 oz
    mushrooms, trimmed and chopped
  • 4 clove
    garlic, minced
  • 9 oz
    well washed spinach leaves
  • 4 lg
  • 8 oz
    feta cheese
  • 1 tsp
    scant, salt
  • 1/2 tsp
    freshly ground white pepper
  • 1/2 lb
    phyllo sheets, thawed according to package instructions,

How To Make mushroom spanakopita

  • 1
    In a large skillet with a cover, over medium heat, saute the onion in 2 tablespoons olive oil until translucent.
  • 2
    Add the mushrooms and continue to saute for another 5 minutes, stirring occasionally.
  • 3
    Stir the garlic into the onions and mushrooms to coat with the oil. Set the heat to medium low.
  • 4
    Pile the spinach on top of the mushroom mixture, cover, and let steam until the spinach is well wilted. Stir mixture to coat the spinach.
  • 5
    Move the spinach mixture to a colander and press with the back of a spoon to remove most of the liquid. Allow to cool sufficiently that it will not cook the eggs. (This is a good time to start assembling the bottom layer of phyllo.)
  • 6
    In a medium bowl, whisk together the eggs, salt and pepper. Fold the crumbled feta and drained spinach mixture into the eggs.
  • 7
    Preheat the oven to 400F while you work with the phyllo and filling. Using a brush and the remaining 1/4 cup of olive oil, assemble the spanakopita.
  • 8
    For the bottom layer, oil a 9"x13" baking pan. Lay a sheet of phyllo on the pan and brush lightly with olive oil. Repeat with 1/3 of the phyllo sheets (6-8 sheets). Spread with 1/2 the filling.
  • 9
    Repeat with the next 1/3 of the sheets of phyllo, lightly spreading oil on each. Cover with the other half of the filling.
  • 10
    Top with the remaining sheets of phyllo, oiling each, making sure the top layer is thoroughly coated with oil. Poke any dry edges sticking up down into oil and filling.
  • 11
    Bake 40 minutes until golden on top. Allow to sit ten minutes or more before serving.

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