Betsy’s No Garlic Mushroom, Tomato, and Chard Spanakopita

By Betsy Vail 07/13/15

Ingredients:

• 8 oz. baby portabella mushrooms, sliced
• 6+ large chard leaves, chopped
• ⅓ c sundried tomatoes, chopped
• 2 Tbs Moscato wine
• 2 Tbs butter
• 2 Tbs onion, minced
• 2 Tbs olive oil
• 1½ tsp onion powder
• ½ tsp salt
• ½ tsp leaf basil
• ¼ tsp ground oregano
• ¼ tsp pepper
• 1 c crumbled feta cheese
• ¼ - ½ c butter, melted
• phyllo dough

Directions:

1. In a large skillet on medium heat, sauté the mushrooms, chard, tomatoes, and onions in 2 Tbs of butter and 2 Tbs of oil. 
2. Add the Moscato, onion powder, oregano, basil, salt, and pepper and cook until the mushrooms are soft, the chard is wilted, and the moisture has cooked away. 
3. Remove from the heat and fold in the feta. Taste and adjust seasonings if needed.
4. Cut the phyllo dough into 3 long strips and brush melted butter over the top. Be sure not to let the dough dry out. 
5. Place a dollop of the vegetable mixture on one corner, then fold about 3 layers repeatedly into a triangle shape toward the opposite end. Brush melted butter on the end to glue it to the triangle.
6. Place the triangle on a greased baking sheet and brush the top with butter. Note: If the phyllo dough crumbles and proves to be the bane of your existence, place several sheets on the bottom of a greased brownie pan. Evenly spread the vegetable mixture on the phyllo dough. Top the vegetable mixture with several more layers of phyllo dough, being sure to brush the top with butter. 
7. Bake at 350 F for 20 minutes until golden. 

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