PHYLLO WITH GIOIOSO CHEESE ENJOY DAN:

MUSHROOM AND CRUMBLY GORGONZOLA CHEESE PURSES by CHEF DAN:

Makes 22

INGREDIENTS:

1 tablespoons butter plus 1/2- stick of melted butter

2 shallots, finely sliced

3 garlic cloves, minced

1 tablespoon fresh thyme

3 cups baby portabella mushrooms, chopped

3 tablespoon dry white wine

1 tomato, peeled, seeded, diced

1 cups fresh spinach

1/2-teaspoon EACH cumin, allspice, red pepper flakes and black pepper

1 teaspoon salt

1 cup crumbled Gorgonzola

8 sheets frozen phyllo dough, thawed

1 egg with 2 tablespoon water

DIRECTIONS:                      (PRE-HEAT OVEN TO 375 DEGREES)

1.   In a skillet melt 1 tablespoon butter over medium-heat.

2.   Add shallots, garlic, thyme and sauté for 5 minutes.

3.   Mix in the mushrooms.

4.   Deglaze with white wine.

5.   Add tomato and spinach, cumin, allspice, crushed red peppers and S&P

6.   Cook until the spinach is wilted and liquids absorbed.

7.   Remove from heat and place in a serving bowl

8.   Mix in gorgonzola cheese

9.   Lay 1 sheet phyllo on a cork surface and lightly brush with melted butter.

10.                Stack 3 more sheets on top brushing with butter.

11.                Cut stack into 12 squares.

12.                Repeat with 4 reaming sheets and more butter to make 24 squares.

13.                Spoon a mixture of mushroom-Gorgonzola cheese into the center of each.

14.                In a bowl mix together egg and water to make an egg wash.

15.                Gather the corners to form a pouch slightly twisting the top to simulate a money bag using egg wash to seal

16.                Place on a parchment lined cookie sheet and bake for 10 minutes.

ENJOY DAN:                        BON-APPETITE!!