Spinach, Mushroom and Cheese Phyllo Purses

By The Canadian Living Test Kitchen

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Spinach, Mushroom and Cheese Phyllo Purses

Photography by Curtis Trent

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	791791 cal
pro	23 g23g pro
total fat	55 g55g total fat
sat. fat	32 g32g sat. fat
carb	57 g57g carb
fibre	8 g8g fibre
chol	141 mg141mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	4141 calcium
iron	5858 iron
vit A	112112 vit A
vit C	172172 vit C
folate	7070 folate

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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.

Ingredients

12 sheets phyllo pastry 12 12sheets phyllo pastry
1/2 cup unsalted butter , melted1/2 1/2cup cupunsalted butter, melted
Filling:
1 1pkg (10 oz/284 g) pkg (10 oz/284 g)fresh spinach, trimmed
1/4 cup butter 1/4 1/4cup cupbutter
2 cloves garlic , minced2 2cloves garlic, minced
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
2 2lb lbsliced mushroommushrooms, (about 10 cups/2.5 L)
2 tbsp finely chopped parsley 2 2tbsp tbspfinely chopped parsley
2 tbsp finely chopped chives 2 2tbsp tbspfinely chopped chives
1 tbsp chopped dill 1 1tbsp tbspchopped dill or basil
1/2 cup shredded Swiss cheese 1/2 1/2cup cupshredded Swiss cheese
1/2 cup shredded Cheddar cheese 1/2 1/2cup cupshredded Cheddar cheese
1/2 cup shredded mozzarella cheese 1/2 1/2cup cupshredded mozzarella cheese
Yellow Pepper Sauce:
1 tbsp butter 1 1tbsp tbspbutter
1 small onion , chopped1 1small onion, chopped
2 sweet yellow peppers , diced2 2sweet yellow peppersweet yellow peppers, diced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper
1/4 tsp ground nutmeg 1/4 1/4tsp tspground 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; 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.

Additional information :

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