Spinach Mushroom Phyllo Bundles

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 131.2
  • Total Fat: 7.9 g
  • Cholesterol: 18.2 mg
  • Sodium: 196.8 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.6 g

View full nutritional breakdown of Spinach Mushroom Phyllo Bundles calories by ingredient
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Number of Servings: 18


    1 package phyllo dough
    1 stick unsalted butter
    4 cups finely chopped mushrooms
    4-5 cloves of garlic, minced
    .5 cups white wine
    1 bunch fresh Spinach, cut into small strips
    1 cup parmesan cheese


Melt 1/2 stick of butter in a bowl and set aside. Melt 1/2 stick of butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minute. Pour in wine, stirring frequently, and cook for 5 minutes or until liquid is cooked off. Turn of heat and sprinkle spinach over the top and set aside.

Unroll phyllo dough and cut stack in half. Cover any sheets you are not using with lightly damp paper towels. Working quickly, place 1 sheet on a flat surface and brush with butter. Place another sheet on top and brush with butter. Repeat until you have 4-5 sheets of phyllo stacked. Cut into 4-6 squares depending on the desired serving size (I like 'em smaller). Place a spoon full of mushroom spinach mixture in the center of each square and top with parmesan cheese. Gather each square into a neat little bundle, pinching the neck so that the bundle remains closed while baking (harder to do with smaller squares...if you're very talented you could tie the tops with strips of Nori seaweed).
Place bundles on a greased or lined cookie sheet, pressing lightly so they are flat on bottom. Bake at 375 for 15 minutes or until golden brown. Serve immediately.

Depending on how small you cut the squares, can make anywhere between 8-18 bundles.

Number of Servings: 18

Recipe submitted by SparkPeople user HACKMANN1.

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