2 Tbl+1/4 colive oil
1 mediumonion, chopped
8 ozmushrooms, trimmed and chopped
4 clovegarlic, minced
9 ozwell washed spinach leaves
8 ozfeta cheese
1 tspscant, salt
1/2 tspfreshly ground white pepper
1/2 lbphyllo sheets, thawed according to package instructions,
How to Make Mushroom Spanakopita
- In a large skillet with a cover, over medium heat, saute the onion in 2 tablespoons olive oil until translucent.
- Add the mushrooms and continue to saute for another 5 minutes, stirring occasionally.
- Stir the garlic into the onions and mushrooms to coat with the oil. Set the heat to medium low.
- 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.
- 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.)
- In a medium bowl, whisk together the eggs, salt and pepper. Fold the crumbled feta and drained spinach mixture into the eggs.
- 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.
- 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.
- Repeat with the next 1/3 of the sheets of phyllo, lightly spreading oil on each. Cover with the other half of the filling.
- 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.
- Bake 40 minutes until golden on top. Allow to sit ten minutes or more before serving.