St. Francis Winery & Vineyards

CULINARY : Appetizers : Porcini Mushroom Spanakopita

Porcini Mushroom Spanakopita


2 tablespoons butter
¼ cup minced onion
¼ pound button mushrooms, chopped
1 ounce dried porcini mushroom
¼ cup cream cheese
½ cup shredded fontina cheese
Salt and pepper to taste
¼ pound melted butter
1 box phyllo sheets


Preheat oven to 375º. Reconstitute the porcini mushroom in ½ cup hot water for 10 minutes. Remove the mushrooms from the water. Reserve the water to add later. Mince the mushrooms. In a large saucepot, heat 2 tablespoons butter over a medium-high flame until melted. Add the onion and cook until soft but not browned, about 5 minutes. Add the button and porcini mushroom and cook until their liquid evaporates. Add the porcini water and cook until it, too, has evaporated, about 10 minutes. Remove from heat and place cooked mushrooms in a bowl. Add cream and fontina cheeses. Mix thoroughly. Season to taste with salt and pepper. Melt remaining 1 stick butter in a small saucepan, and then cool to room temperature. Place the phyllo sheets in a stack and cover with a clean kitchen towel. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12 x 23/4-inch) strips. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, and then transfer to a rack to cool slightly. Makes about 24 spanakopita


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