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Halibut in Phyllo with Porcini, Spinach, and Feta
5 tablespoons extra-virgin olive oil
5 ounces porcini mushrooms, cleaned and thickly sliced
3 garlic cloves, very finely chopped
2 cups (2-3 ounces) washed and dried baby spinach leaves
2 scallions, thinly sliced
2 ounces (about 1/3 cup) Greek feta, crumbled
Kosher salt and freshly ground black pepper
¼ (1/2 stick) unsalted butter
16 sheets phyllo dough, from a 1-pound box, thawed
4 (4-ounce) halibut fillets
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté about 3 minutes, until tender.
Add the garlic and cook for 30 seconds, then stir in the spinach and scallions and cook until the spinach has wilted.
Remove from the heat and stir in the feta. Season lightly with salt and plenty of pepper.
Warm the remaining 3 tablespoons olive oil with the butter in a small saucepan. Remove from the heat.
Preheat the oven to 375°F.
Unroll the phyllo dough and cover with a barely damp towel.
On a dry surface, layer 4 sheets of phyllo, fanning each slightly to the right and painting each sheet lightly with the oil-butter mixture before placing the next sheet on top.
Place a square of halibut fillet in the center, season lightly with salt and pepper and top with one-quarter of the porcini mixture (don’t worry if some spills over the side).
Bring all 4 sides of the pastry up over the fish and pinch together to form a fanned purse. Transfer to a nonstick baking sheet and repeat to make 3 more packages.
Paint the outsides of the packages with a little more oil-butter and bake for 22 minutes. Transfer to plates and serve.
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