This is an Italian main course that places emphasis on the earthy goodness of fresh mushrooms.
1/4 cup olive oil
2 cups chopped onions
4 garlic cloves, minced
6 cups sliced fresh mushrooms
10 ounces fresh spinach
1 1/2 cups ricotta cheese
1 1/2 cups freshly grated Parmesan cheese
1 cup sour cream
3 eggs, beaten
1/2 cup bread crumbs
1/4 cup chopped fresh parsley
1/2 pound phyllo dough
1/4 pound melted butter
Sauté the onions and garlic in olive oil until onions are translucent.
Add mushrooms and spinach, continue sautéing until mushrooms have released their juices and the spinach has wilted.
Remove from heat.
In a large bowl combine cheeses, sour cream, eggs, bread crumbs and parsley.
Stir in mushroom mixture. If very juicy, drain some liquid before adding to the cheese mixture.
Preheat oven to 350 F.
Lay 5 or 6 pieces of phyllo dough on baking sheet. Brush 1/3 of melted butter on phyllo, then top with 1/2 of the mushroom mixture. Top with another set of phyllo sheets on top, brush with 1/3 butter and layer rest of mushroom mixture. Top with another set of phyllo sheets, brush with remaining melted butter.
Bake 50 minutes or until filling is set and phyllo is crisp and golden brown.
Allow to rest 10 minutes before slicing.