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Active time
45 minutes
2 servings

1 TBS olive oil

½ cup chopped red onions

2 tsp dried tarragon

⅛ tsp ground red pepper (cayenne) or some red pepper flakes

8 oz mushrooms, coarsely chopped (a mix of shitakes and button mushrooms works well)

½ cup thawed frozen chopped spinach, squeezed dry or about 2 cups fresh. chopped and wilted

¼ cup chopped roasted sweet red peppers

2 oz feta cheese, crumbled

Pinch grated nutmeg

6 sheets phyllo dough (thawed, if frozen)

2 tsp olive oil (spray is great) or a little melted butter

  1. Preheat oven to 350°F.
  2. Make the filling. Saute onions, with tarragon and cayenne or pepper flakes, for about 4 minutes. Add mushrooms and continue cooking for 6-8 minutes, or until liquid given off by mushrooms has evaporated.
  3. Put onion/mushroom mix in a large bowl. Add spinach and roasted red peppers; mix well. Stir in feta and nutmeg.
  4. Layer 6 sheets of phyllo dough flat on a cookie sheet, with a little spray or brush of olive oil between each.
  5. Dump filling in the middle and spread, keeping away from all edges. Fold the small ends in, then fold the long sides in. Dot just a little butter on the top, or spray with more olive oil.
  6. Bake at 350° until golden (maybe 10 minutes).

Roasted red peppers: You can buy these already roasted, or roast them yourself. Cut raw peppers in half, smoosh flat on a cookie sheet, and put skin side up under the broiler until the skin turns black. Drop them into a bowl of ice water, and the blackened skin will come off easily, leaving you with a lovely chunk of roasted red pepper.

Fresh spinach: If you’re using fresh spinach, chop it finely and add to the onions and mushrooms in Step 2, cooking until it wilts.


An Oldways recipe and photo.

Yield: 2 servings

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