**Next time I will make the filling layer a little thicker though.
1 carton (about 8 ounces) of Mushrooms
2 cups raw baby Spinach chopped finely
¼ cup fresh Parsley chopped
½ cup fresh Basil
2 cloves Garlic
Butter to sauté
3 tablespoons olive oil
Salt and pepper
1/3 cup Feta crumbled
½ cup shredded Mozzarella
1/3 cup grated Parmesan
Butter for brushing Phyllo dough
1 box Phyllo dough
Saute all herbs together in butter and olive oil. Add mushrooms, sauté till tender. Add Spinach, and cook until tender. Add salt and pepper. Remove from heat, cool & drain.
Combine all three cheeses together.
Follow directions on phyllo pastry and lay sheets out on your baking sheet, one at a time, brushing each layer carefully with melted butter. Once about half of the sheets cover the entire baking pan, sprinkle the herb mixture over the top evenly. Sprinkle cheese mixture on top. Layer remaining sheets of phyllo, following the same process and layering each piece with butter. Fold the sides inward (about 2 cm.) so that when cheese heats it doesn’t run over.
Bake at 350.