Spinach, Mushroom and Cheese Phyllo Purses
The combination of crisp phyllo pastry and a colourful yellow pepper sauce makes this Severn Lodge dish a stylish vegetarian entrée. Hubert Obermeier, the executive chef, drops small spoonfuls of tomato sauce into the yellow pepper sauce and gives them a dramatic swirl.
Servings: 4
Ingredients:
Photography by Curtis Trent
| Nutritional Info | |
| Per serving: about | - |
| cal | 791 |
| pro | 23 g |
| total fat | 55 g |
| sat. fat | 32 g |
| carb | 57 g |
| fibre | 8 g |
| chol | 141 mg |
| sodium | 1.311 mg |
| % RDI: | - |
| calcium | 41% |
| iron | 58% |
| vit A | 112% |
| vit C | 172% |
| folate | 70% |
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12 sheets phyllo pastry
1/2 cup (125 mL) unsalted butter, melted
Filling:
1 pkg (10 oz/284 g) fresh spinach, trimmed
1/4 cup (50 mL) butter
2 cloves garlic, minced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground nutmeg
10 cups (2.5 L) sliced mushrooms (about 2 lb/1 kg)
2 tbsp (25 mL) finely chopped fresh parsley
2 tbsp (25 mL) chopped fresh chives
1 tbsp (15 mL) chopped fresh dill or basil
1/2 cup (125 mL) each shredded Swiss, Cheddar and mozzarella cheeses
Yellow Pepper Sauce:
1 tbsp (15 mL) butter 15 mL
1 small onion, chopped
2 sweet yellow peppers, diced
1/4 tsp (1 mL) each salt, white pepper and ground nutmeg
Preparation:
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; sauté until 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, purée pepper mixture, salt, pepper and nutmeg until smooth.
Place purses on warmed plates; spoon sauce around edges.
Additional Information
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Tip: The most common brands of phyllo in supermarkets are TGF, Krinos and President's Choice. We found that President's Choice is slightly thicker than the others, so use only 2 sheets per purse and reduce the amount of melted unsalted butter to 1/3 cup (75 mL).
Source
Canadian Living Magazine: October 2002
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