Mushroom and Spinach Phyllo Pockets with Tahini Dill Sauce
3 shallots, sliced
8 oz. mushrooms, diced
1 ½ C loose baby spinach
1 ½ C cooked cannellini beans, mashed
1 tsp olive oil
1 package of phyllo dough, defrosted overnight
Coconut oil, warmed to a liquid
Preheat oven to 400 °.
Saute shallots in vegetable broth over med-high heat, until caramelized. Add in mushrooms and allow them to cook down - about 5 minutes. Add in spinach and take off heat after it wilts, about 1 minute.
In a large mixing bowl, mix the mashed beans with the mushroom/spinach mixture, the olive oil and salt & white pepper. Roll out the phyllo. Carefully peel away one sheet and fold in half lengthwise. With a pastry brush, brush on the coconut oil on the entire sheet. Scoop 2-3 TBS of mushroom/spinach on to one end of the dough in the middle. Begin to fold the dough over in a triangle fashion, like folding a flag. When you reach the other end, apply a little more coconut oil to it and seal the pocket. Place all pockets on a baking sheet lined with parchment paper and bake for 20 minutes. Serve with Tahini Dill Sauce (recipe below).
Tahini Dill Sauce
¾ C tahini paste
¼ C water
1 tsp garlic powder
Juice of ½ lemon
1 TBS olive oil
2 TBS balsamic vinegar or champagne vinegar
Scant of salt
Handful of fresh dill or 2 TBS of dry dill
Blend all ingredients together; add more water as needed if it is too thick. Add dill at end and continue to blend for another couple of seconds. Serve immediately.