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Dairy
Medium
1 Hour
Diets 
A twist on traditional spanakopita, these phyllo triangles will have you asking for more.
1 stick plus 2 tablespoons butter, divided
1 onion, peeled, cut in half and thinly sliced
1 box cremini mushrooms, gills removed and sliced
2 cups spinach
3 sundried tomatoes
splash of Tuscanini Balsamic Vinegar
2 tablespoons fresh basil, chopped
1/2 cup goat cheese
12 Phyllo sheets – I prefer using fresh but you can also used frozen, just let it thaw
Melt one tablespooon butter in a large pan over medium heat.
Add onion and cook for a long time until lightly caramelized. Add in mushrooms and continue to sauté. Push aside and add spinach until it’s wilted.
Mix in tomatoes, balsamic, basil and goat cheese, until blended well and remove from heat.
Melt remaining butter.
Place one piece of phyllo on a piece of Gefen Parchment Paper and brush with butter. Repeat with two more phyllo sheets. Keep remaining phyllo covered in the meantime.
Orient phyllo sheets horizontally. Cut into four even strips.
Place one tablespoon of mushroom spinach mixture in the corner of each strip. Fold over into a triangle and keep folding over until the end of the strip. Repeat with remaining strips of phyllo. Repeat this process with nine remaining phyllo sheets.
Brush triangles with remaining butter.
Bake at 375°F for 15-20 minutes, until nicely browned.
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