This is an alternative way to enjoy the flavors of a spanakopita without the hassle of phyllo dough. A hearty
dish without the meat, making it a great vegetarian option.
In a large skillet over medium heat, add olive oil and saute onion until softened and translucent. Stir in the spinach, still frozen, along with the dill.
Add a good pinch of kosher salt and pepper to taste.
Stir and cook until spinach is defrosted and all of the liquid released from the spinach is evaporated. You can do this quickly by stirring and then gently flattening out the mixture with your spoon. The excess water will evaporate in a minute or two. Remove skillet from heat.
Transfer mixture into a large bowl and spread it out enough to cool. Taste and adjust for salt.
Meanwhile, prepare the mushrooms…
Twist off the stem of the mushroom. Using a teaspoon, gently scrape out the gills of the mushrooms and discard. Wipe off any dirt from mushrooms. Honestly, I rinse the tops quickly under cold water then use a paper towel to dry them off. Don’t get the underside wet.
Arrange the mushrooms onto a parchment lined baking sheet. Sprinkle each with a small pinch of salt.
The spinach mixture should now be cooled. Stir in the breadcrumbs, pine nuts, egg, then add the feta cheese. Stir until well combined.
Scoop the mixture into the mushrooms.
In the same skillet (no need to clean), melt the butter then add in the breadcrumbs. Stir to coat the breadcrumbs. Divide evenly and top each mushroom.
Bake for 15 to 20 minutes.
Notes
I've made this with both panko and plain breadcrumbs. Use what you have on hand.