- 18
Ingredients
- 1/4 cup butter, cubed (I doubled this)
- 1/4 cup olive oil (I doubled this)
- 1/2 lb sliced fresh mushrooms
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 pkg fresh spinach, trimmed and coarsely chopped
- 1 tbs lemon juice
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 pkg (16 oz) frozen phyllo dough, thawed
- 2 cups (8 oz) shredded part-skim mozzarella cheese
- 1 cup (4 oz) crumbled feta cheese
- 3 medium ripe tomatoes, sliced (I didn't use)
- 1/2 cup seasoned bread crumbs (I didn't use)
Preparation
Step 1
1. In a large skillet, melt butter. Transfer to small bowl; add oil and set aside. In the same skillet, sauté the mushrooms, onion and garlic until tender. Add spinach; sauté until wilted. Add the lemon juice, basil and oregano; set aside.
2. Brush a 13 x 9 inch baking dish with reserved butter mixture. Place one sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Repeat layers with remaining phyllo, brushing each layer.
3. Top with the spinach mixture; sprinkle with cheese. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° for 25-30 minutes or until cheese is melted and crust is golden brown.