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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. /4 cup butter, cubed
2. /4 cup olive oil
3. /2 pound sliced fresh mushrooms
4. medium onion, sliced
5. garlic cloves, minced
6. package (10 ounces) fresh spinach, trimmed and coarsely chopped
7. tablespoon lemon juice
8. teaspoon dried basil
9. teaspoon dried oregano
10. package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
11. cups (8 ounces) shredded part-skim mozzarella cheese
12. cup (4 ounces) crumbled feta cheese
13. medium ripe tomatoes, sliced
14. /2 cup seasoned bread crumbs
15. Directions
16. In a large skillet, melt butter. Transfer to a small bowl; add oil and set aside. In the same skillet, saute the mushrooms, onion and garlic until tender. Add spinach; saute until wilted. Add the lemon juice, basil and oregano; set aside.
17. Brush a 13-in. x 9-in. baking dish with reserved butter mixture. Place one sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers with remaining phyllo, brushing each layer.
18. Top with the spinach mixture; sprinkle with cheeses. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° for 25-30 minutes or until cheese is melted and crust is golden brown.
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