Occasionally my husband and I don’t feel like cooking so we do a bread and cheese night with nibbles. He’ll bake some fabulous bread like Ciabatta. I usually pick up some things to throw in the oven. One of my favourites was a mushroom tart with golden phyllo dough. But it looks like they don’t sell them anymore! How hard can it be to recreate? Luckily making Mushroom and Spinach Phyllo Tarts is easy and quick to put together. Which is the whole point if you aren’t in the mood to cook but need to eat.
When we moved into our rental we transplanted a lot of plants from our old house. A lot of the soil lacks nutrients, unfortunately and we’ve been contending with a woodchuck. Boy is that animal hungry! We’ve been putting down blood meal and hot pepper sauce but with the crazy amount of rain we’ve been having, it gets washed away. The one area that is doing well, is our herb bed. I’ve never had as much luck as we’re having. The sage plant seems to be trying for some sort of championship. We have lots of thyme and it’s perfect in this dish.
Technique for Mushroom and Spinach Phyllo Tarts
Pre heat the oven to 350F/175C.
Heat up the oil in the skillet. Sautè the mushrooms until they start to brown. Cook for a minute or two. Then pour in the sherry.
Add the rest of the ingredients except the spinach. Cook until the cheese has melted. Add in the spinach and toss until the spinach begins to wilt.
Melt the butter. Cut the phyllo into rectangles and spoon the mixture into the centre.
Brush each layer, as you fold it over the mixture, with the melted butter. Turn in the edges to make a packet.
Bake until the phyllo is golden brown.
Serve immediately. This works well with a dry white wine or a dry rosé. As well as cheese, of course.
Mushroom and Spinach Phyllo Tarts
A perfect compliment to a cheese and wine night
- 1 package of phyllo dough (you won't use all of it)
- 2 tbsp garlic oil
- 5-6 shiitake mushrooms, finely chopped
- 1 small handful of fresh thyme
- 1/3 cup dry sherry 3oz
- 1/2 cup freshly ground parmesan
- 1/2 cup cream cheese
- sea salt and pepper to taste
- 2 handfuls of baby spinach
- 1/4 cup melted butter 2oz
Preheat the oven to 350F/175C. Make sure the phyllo dough is thawed before prep.
Heat the oil in a skillet. Sautè the mushrooms until they begin to brown. Add the sherry and thyme, reduce for a minute or so.
Add the cheeses. Stir until the cheese melts. Season with sea salt and freshly ground pepper.
Add the spinach and stir until the spinach wilts.
Cut the phyllo into rectangles. Spoon some of the mixture onto the centre of the rectangle. Brush with the melted butter on each layer as you fold the phyllo over the mixture. Tuck in the ends and place a baking sheet.
Bake until the tarts are golden brown. Serve immediately.