Mushroom & Goat Cheese Spanakopita

Ingredients
1/4 cup of Greek Athinolia/Athenolia EVOO (if unavailable, use a medium intensity EVOO)
2 tablespoons of minced garlic
2 tablespoons of minced shallots
2 cups of diced chanterelle mushrooms
4 cups of baby spinach
8 ounces of goat cheese
Kosher salt
8 sheets of frozen phyllo dough, thawed
2-3 sticks of unsalted butter - melted

Directions
Preheat oven to 475 degrees f.

Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) - about 4 min. Add spinach and cook until very tender, about 6 min. 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 (with brush) and a second sheet and butter liberally. Repeat with 3 and 4 sheets of phyllo (don't worry if it tears). Cut vertically to form 4 long strips of phyllo.

Pile the mushroom and spinach mixture on one end of the phyllo strip. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like folding a flag), butter between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10-15 min.

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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