mushroom spanakopita

How To Make mushroom spanakopita

• 1

  In a large skillet with a cover, over medium heat, saute the onion in 2 tablespoons olive oil until translucent.
• 2

  Add the mushrooms and continue to saute for another 5 minutes, stirring occasionally.
• 3

  Stir the garlic into the onions and mushrooms to coat with the oil. Set the heat to medium low.
• 4

  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.
• 5

  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.)
• 6

  In a medium bowl, whisk together the eggs, salt and pepper. Fold the crumbled feta and drained spinach mixture into the eggs.
• 7

  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.
• 8

  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.
• 9

  Repeat with the next 1/3 of the sheets of phyllo, lightly spreading oil on each. Cover with the other half of the filling.
• 10

  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.
• 11

  Bake 40 minutes until golden on top. Allow to sit ten minutes or more before serving.
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