Recipe: Mushroom and Spinach Phyllo Pockets -

Recipe: Mushroom and Spinach Phyllo Pockets

Mushroom and Spinach Phyllo Pockets with Tahini Dill Sauce

Vegetable broth
3 shallots, sliced
8 oz. mushrooms, diced
1 ½ C loose baby spinach
1 ½ C cooked cannellini beans, mashed
1 tsp olive oil
Salt/white pepper
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.


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