Spinach Or Mushroom Phyllo Triangles

Ingredients

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  • 8 ounces mushrooms
  • 2 tablespoons butter
  • ¼ cup minced shallots, onions, or green onions (white part only)
  • 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
  • (¼ cup heavy cream)
  • (Finely grated zest of ½ lemon)
  • Salt and black pepper to taste
  • Pinch of dried thyme or grated or ground nutmeg

  Sub-recipe steps

  1. Chop very fine or pulse in a food processor until they resemble oatmeal: 8 ounces mushrooms
  2. Squeeze about ½ cup of the mushrooms at a time in a thin cotton towel, wringing them very hard to extract their juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
  3. Melt in a medium skillet over medium-high heat until the foam subsides: 2 tablespoons butter
  4. Add and cook briefly, until softened: ¼ cup minced shallots, onions, or green onions (white part only)
  5. Add the mushrooms and cook, stirring often, until they have begun to brown and there is very little liquid left, 5 to 6 minutes. Stir in: 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
  6. Cook until completely evaporated. Stir in: (¼ cup heavy cream); (Finely grated zest of ½ lemon); Salt and black pepper to taste; Pinch of dried thyme or grated or ground nutmeg
  7. Let cool. Refrigerate in a covered container for up to 10 days or freeze for up to 3 months.
• Hide ingredients for Filling for Spanakopita, omitting the eggs 1 Filling for Spanakopita, omitting the eggs (opens in new tab) Filling for Spanakopita, omitting the eggs
  • 2 pounds spinach
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • ¼ cup minced dill or parsley
  • 4 large eggs
  • 8 ounces feta, crumbled
  • 2 tablespoons grated Kefalotiri or Parmesan cheese
  • ½ teaspoon salt
  • 1 stick (4 oz or 115g) unsalted butter
  • 1 pound phyllo dough, thawed if frozen

  Sub-recipe steps

  1. Stem, wash well, and coarsely chop: 2 pounds spinach
  2. Heat in a large skillet over medium heat: 2 tablespoons olive oil
  3. Add and cook until softened, 5 to 7 minutes: 1 large onion, finely chopped
  4. Add the spinach a handful at a time. Cook until the spinach is wilted and the liquid is released, about 5 minutes. Increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is dry, 7 to 10 minutes. Stir in: ¼ cup minced dill or parsley
  5. Let stand until cool enough to handle, then transfer to a colander and squeeze to remove the excess liquid. Beat in a medium bowl: 4 large eggs
  6. Add the spinach mixture along with: 8 ounces feta, crumbled; 2 tablespoons grated Kefalotiri or Parmesan cheese; ½ teaspoon salt
  7. Lightly oil a 13 × 9 × 2-inch baking dish. Melt: 1 stick (4 oz or 115g) unsalted butter
  8. Unroll on a dry work surface: 1 pound phyllo dough, thawed if frozen
  9. Trim the dough into a 9 × 13-inch rectangle. Cover with a dry towel and cover the dry towel with a damp towel. Lay 1 sheet of phyllo in and up the sides of the prepared baking dish and brush lightly with butter. Top with 7 more phyllo sheets, brushing each lightly with butter. Spread the spinach mixture over the phyllo. Top with 8 more sheets, brushing each with butter. Roll the overhanging phyllo from the sides to form a border all the way around. With a thin, sharp knife, cut the pie into squares or diamonds, but do not cut through the bottom or the filling will leak onto the pan. Refrigerate for 30 minutes.
  10. Preheat the oven to 375°F.
  11. Bake the pie until crisp and golden, about 45 minutes. Remove from the oven and let cool for a few minutes. Cut the squares or diamonds right through to the bottom and serve.
• 4 tablespoons (½ stick) butter
• 8 sheets phyllo dough, thawed if frozen