Spanakopita Triangles + Then Some

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
153
FAT
35%
CHOL
14%
SOD
23%

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Ingredients for 30 servings

1 tablespoon unsalted butter

1/2 cup sliced green onions

1 clove garlic, minced

1 pound fresh spinach (coarse stems removed if ‘grown-up' spinach; baby spinach can be used in full)

3/4 pound feta, crumbled

1 tablespoon lemon juice

Salt and pepper to taste

1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes

1 cup boiling water

2 tablespoons unsalted butter

3/4 cup sliced green onions

1 garlic clove, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and chopped small

1/2 pound fresh button mushrooms, brushed clean and chopped small

5 ounces blue cheese crumbles

3 tablespoons olive oil

1 teaspoon fennel seeds

2 large yellow onions, chopped small

1 teaspoon salt

1/2 teaspoon black pepper

1 heaping tablespoon Dijon mustard

4 ounces goat cheese, at room temperature

Filling of choice

10 (17- by 12-inch) phyllo sheets, thawed if frozen

1 stick (1/2 cup) butter

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