The combination of crisp phyllo pastry and a colourful yellow pepper sauce makes this Severn Lodge dish a stylish vegetarian entr? Hubert Obermeier, the executive chef, drops small spoonfuls of tomato sauce into the yellow pepper sauce and gives them a dramatic swirl.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2002
- 12 sheets phyllo pastry
- 1/2 cup unsalted butter melted
- 1 pkg (10 oz/284 g) fresh spinach trimmed
- 1/4 cup butter
- 2 cloves garlic minced
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 2 lbs sliced mushrooms (about 10 cups/2.5 L)
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 1 tablespoon chopped dill
- 1 tablespoon chopped basil
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
Yellow Pepper Sauce:
- 1 tablespoon butter
- 1 small onion chopped
- 2 sweet yellow peppers diced
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
Filling: Place spinach in large saucepan with just the water clinging to leaves; cover and cook over medium-heat until wilted, about 6 minutes. Drain; let cool. Press firmly to extract as much liquid as possible. Chop finely.
In skillet, heat half of the butter over medium heat. Add garlic; fry for 1 minute. Add chopped spinach, 1/4 tsp (1 mL) each of the salt and pepper, and nutmeg; cook, stirring, for 3 minutes. Transfer to bowl; set aside.
In same pan, heat remaining butter over medium-high heat. Add mushrooms and remaining salt and pepper; saut?ntil no liquid remains and mushrooms have darkened, about 10 minutes. Let cool; stir in spinach mixture, parsley, chives, dill and Swiss, Cheddar and mozzarella cheeses.
Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp towel to prevent drying out; brush lightly with butter. Top with second sheet; brush lightly with butter. Repeat with third sheet. Spoon one-quarter of the mushroom mixture in centre; bring corners up over filling and pinch to make purse shape, turning corners back. Transfer to parchment paper-lined or greased baking sheet; brush lightly with butter. Repeat to make 3 more purses. (Make-ahead: Refrigerate for up to 1 hour.)
Bake in 375°F (190°C) oven until phyllo is golden and crisp and filling is steaming, about 25 minutes.
Yellow Pepper Sauce: Meanwhile, in pan, melt butter over medium heat. Add onion and yellow peppers; fry just until softened but not coloured, about 8 minutes. In blender or food processor, pur?pepper mixture, salt, pepper and nutmeg until smooth.
Place purses on warmed plates; spoon sauce around edges.
Nutritional facts <b>Per serving:</b> about
- Sodium 1311 mg
- Protein 23 g
- Calories 791.0
- Total fat 55 g
- Cholesterol 141 mg
- Saturated fat 32 g
- Total carbohydrate 57 g
- Iron 58.0
- Folate 70.0
- Calcium 41.0
- Vitamin A 112.0
- Vitamin C 172.0