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spanakopita triangles + then some


spanakopita triangles + then some Recipe

Ingredients:
  • 1 tablespoon unsalted butter
  • 1/2 cup sliced green onions
  • 1 clove garlic, minced
  • 1 pound fresh spinach (coarse stems removed if grown-up spinach; baby spinach can be used in full)
  • 3/4 pound feta, crumbled
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
  • 1 cup boiling water
  • 2 tablespoons unsalted butter
  • 3/4 cup sliced green onions
  • 1 garlic clove, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and chopped small
  • 1/2 pound fresh button mushrooms, brushed clean and chopped small
  • 5 ounces blue cheese crumbles
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 2 large yellow onions, chopped small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 heaping tablespoon Dijon mustard
  • 4 ounces goat cheese, at room temperature
  • Filling of choice
  • 10 (17- by 12-inch) phyllo sheets, thawed if frozen
  • 1 stick (1/2 cup) butter
Directions:
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