A: | 8oz phyllo dough |
B: | 1 onion, chopped |
3-4 mushrooms, sliced | |
1/4C butter | |
C: | 10oz chopped spinach (one box) |
salt/pepper to taste | |
D: | 1/2lb muenster cheese, grated |
1/2lb mozzarella cheese, grated | |
1 egg | |
E: | 1 egg, beaten |
1. | Thaw phyllo dough as directed on package (usually several hours). |
2. | Saute (B) in skillet until onion is translucent. |
3. | Defrost (C), squeeze all excess water from spinach, and add to skillet. Mix until spinach is evenly heated. |
4. | Remove skillet from heat, add (D), mix thoroughly. Preheat oven to |
350F. | |
5. | fill (A) with skillet mixture in triangular flag-fold style, on 1/2 of a full phyllo sheet: place 1T filling in lower right corner, fold filling corner to opposing corner, alternate working your way up to the end of the sheet. |
6. | Brush with (E), bake for 20 minutes until golden (not brown). |
Servings: 6
$Id: spinach_borg,v 1.4 2019/12/09 01:10:22 deaven Exp $
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