(Disclaimer: Here's the truth- the side I shouldn't share. I totally forgot to defrost my phyllo dough in advance. I went to assemble them and almost died! My husband, who never requests ANYTHING in the kitchen, made one request and there was no way to meet it. After a few botched attempts to rapidly defrost it we ate an extremely lack luster dinner on the night of our anniversary, I apologized about 10,000 times, and then we had these the following night. Ugh. So moral of the story... defrost your dough. Please.)
Source: Stephanie Cooks Original
1 tsp olive oil
5 ounces mushrooms, diced
1/4 cup marsala wine
1 bag baby spinach
1/2 cup caramelized onions
3/4 cup shredded gruyere cheese
16 sheets phyllo dough
3 tbsp butter, melted
1- In a large skillet heat the oil. Add the mushrooms and saute until soft. Add the wine and allow to cook about 3-4 minutes. Stir in the bag of baby spinach until spinach is wilted. Drain the skillet, pour contents in a mixing bowl.
2- Mix in the onions and gruyere cheese. Season with salt and pepper. (At this point you can refrigerate the mixture overnight or continue on to step 3).
3- Unwrap your phyllo dough. Take two sheets, lay them on top of one another. Spread melted butter around the edges of the dough and create an X in the center. Lay another two sheets on top of the first two, repeating the butter. Use a pizza cutter to slice the large rectangle in half vertically. Place about 1/6 of the mixture on each half and fold as you would fold spanakopita (see directions on youtube if you've never done it.). Top each triangle generously with melted butter and a pinch of salt. Place on a cookie sheet covered with parchment paper.
4- Repeat step 3 until all dough and filling is used.
5- Bake on 375 for 25-30 minutes, or until golden brown.