Ingredients:
One roll of phyllo dough, thawed (about 20 sheets)
1/2 lb cremini mushrooms, minced
2 tsp garlic powder
1 tsp each salt pepper
Good pinch cayenne
2 tbsp olive oil
3/4 c frozen chopped spinach, thawed, water squeezed out
3-4 sticks melted butter
In a medium saucepan sauté the mushrooms in olive oil till dry, about 5 min. Add spices and spinach and cook through. Off heat, add goat cheese and stir well till smooth. Cool and shape into 20-22 walnut sized balls.
Heat oven to 350 and prep a rimmed sheet pan w parchment. Melt a stick of butter in a small bowl. Melt more as needed. On another rimmed sheet pan (edges are needed to help contain the mess of the abundant butter!) lay out one sheet of phyllo as in pic. With a brush butter it well. Don’t worry about wetting every centimeter but you want a good buttered sheet.
Fold one side a third way onto the sheet as in pic. Butter.
Fold other side onto the first fold and butter again. Now you have a long strip of phyllo 1/3 the size of the sheet. Place a ball of filling at the bottom.
Take bottom left corner and fold over filling to the right edge to make a triangle and mash just a little to be able to fold easily. Don’t worry about tears in the phyllo just put it together and keep folding the triangle right and left up the strip (like when we passed notes in school or made paper ‘footballs’). At the end just fold the left over phyllo up around the triangle. Don’t try to tuck it in.
Make all your triangles and place together on the parchment sheet. Not much space needed between them as they don’t expand.
Bake 25-30 min or till golden brown. Remove w tongs to a paper towel and then to your serving plate. Can serve with a cool sour cream dip if desired (chopped herbs and salt are all that’s needed). Makes 20-22 triangles.
Buon appetito!
Dia
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