MY Version of Greek Spanakopita

Typically you don't see mushrooms in Spanakopita, however I happen to LOVE mushrooms. I also love Spinach and Feta, so I thought I'd pair them together, with a few herbs, some Parmesan and Mozzarella....M-m-m, It was good!

**Next time I will make the filling layer a little thicker though.

Spanakopita

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

Directions:

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.