Goat Cheese Stuffed Phyllo Balls with Mushrooms, Spinach, Pine Nuts & Bacon

By ajiann

Makes 12 appetizers
The 3” brioche molds used for this appetizer create a beautiful presentation. If you
want a healthier version of this recipe, substitute oil for butter.

Ingredients

• For the Phyllo packages:
• 2 slices bacon, cut into 1/2 inch slices
• 3 tablespoons shallots, chopped
• 3/4 pound mushrooms, mixed varieties such as chanterelles, Portobello, and shiItake, sliced
• 1 tablespoon olive oil
• 1 1/4 pounds fresh spinach
• 1/4 cup pine nuts, toasted
• 5 ounces goat cheese log, cut into 6 rounds (approximately 1/3rd inch thick)
• 6 sheets phyllo dough
• 6 tablespoons melted butter
• 2 pinches ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• For the Salad:
• 2 pounds baby heirloom tomatoes
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon shallots, chopped
• 2 pinches salt
• 1 pinch black pepper, ground
• 1 tablespoon fresh basil, sliced thin
• 2/3 cup extra virgin olive oil

Details

Servings 12
Preparation time 20mins
Cooking time 28mins

Preparation

Step 1

To make the filling:
1. In a 12‐inch skillet, cook bacon until the fat is released and the meat is almost
crispy. Leaving the fat in the pan, remove the bacon and drain on paper
towels.
2. Add the shallots to the pan and sauté until translucent about 1 minute (do
not let shallots get brown or they turn bitter).
3. Add the mushrooms to the pan and season with ½ of the salt and pepper.
Cook the mushrooms and shallots for about 2 to 3 minutes, or until the
mushrooms are cooked and most of the moisture has evaporated. Remove
the mixture from the pan and set aside to cool.
4. In another large skillet, heat 1 tablespoon olive oil. Add the spinach and
season with the remaining salt and pepper. Cook until just wilted, about 1 to
2 minutes.
5. Remove the spinach from the pan, drain completely in cheesecloth or a
colander, and let cool to room temperature.
6. In a large mixing bowl, combine cooled mushroom mixture with spinach,
bacon, and pine nuts. Mix well and season with additional salt and pepper to
taste, if necessary.
To form phyllo packages:
1. Preheat oven to 375°F.
2. Brush a sheet of phyllo with the melted butter, making sure that the longer
side of the phyllo is facing you. Lay a second sheet of phyllo on top of it, and
again brush evenly with butter.
3. Trim ½ inch off of each side of the phyllo, to create smooth edges on the
rectangle.
4. Next, cut the rectangle into 12 phyllo squares as follows: using a sharp knife,
cut the phyllo vertically in half down the center. Then cut each section in
half again to create four equal sections. Next, cut the horizontal side of the
phyllo into 3 equal sections to create 12 squares.
5. Pick up 2 squares and create a “star” by placing one square diagonally on top
of the other. Place the “star” into a 3‐inch brioche mold, butter side up, and
press down carefully into the sides and bottom of the mold.