Halibut in Phyllo with Porcini, Spinach, and Feta

Halibut in Phyllo with Porcini, Spinach, and Feta


(Serves 4)

  • 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.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.