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Wild Mushroom and Goat Cheese Beggars Purse
Yield: 24
  • 2 Tablespoons Olive oil
  • 2 Large Shallots
  • 1 Clove Garlic, minced
  • 1 Cup Wild mushrooms
  • 3 Tablespoons Dry white wine
  • 1 Large Tomato, peeled, seeded, diced
  • 1 Cup Cleaned spinach
  • ½ Teaspoon Cumin
  • ½ Teaspoon Allspice
  • ¼ Teaspoon Crushed red peppers
  • 1 Teaspoon Kosher salt
  • ½ Teaspoon Freshly ground black pepper
  • 1 Cup Goat cheese
  • 6 Sheets Phyllo dough
  • 2 Tablespoons Clarified butter
To Prepare the filling: In a large heavy bottomed pan, warm the olive oil. Add the shallots and cook until translucent. Mix in the garlic followed by the mushrooms. Deglaze with white wine adding the tomato, spinach, cumin, allspice, crushed red peppers, salt and pepper. Cook until the spinach is wilted and most of the cooking liquids are absorbed. Remove from heat and spoon into a large stainless steel bowl. Mix in the goat cheese and allow cooling.

To prepare the Phyllo: On a clear work surface, lay out the first sheet of Phyllo. Brush liberally with clarified butter. Place a second sheet of Phyllo on top of the first and again brush with butter. Finally top with a third sheet and brush with butter. Using the point of a sharp knife cut the sheets into 12 squares. Prepare another set of 12 sheets in the same fashion.

To make the purses and bake: Preheat the oven to 375 degrees. Spoon a tablespoon of the mushroom goat cheese mixture into the center of each. Gather the corners to form a pouch slightly twisting the top to simulate a moneybag. Place on a cookie sheet and bake in the center of the oven until golden brown.

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