Mushroom, Spinach & Feta Triangles with Balsamic Reduction Sauce

I made a nice stew last night and knew we would have leftovers for dinner for a few days. I wanted to add some variation through our lunches but we were almost out of spinach so salad wasn't an option today. I did an inventory of the fridge and decided to give these a try. They turned out great and even the picky 4 year old princess asked for seconds. I used fresh spinach but it would probably work great with frozen too. Go easy on the balsamic sauce as it is rather strong/rich, so only a little goes a long way. Probably only 1/4-1/2 teaspoon per triangle.

Mushroom, Spinach & Feta Triangles

1 tbsp olive oil
1 tbsp butter
1/2 onion, chopped
1/2 cup vegetable broth
1/4 cup white wine
1/2 cup mushrooms, chopped
2 cloves garlic, minced
1/2 cup spinach
1 cup feta cheese, crumbled
Phyllo Pastry approximately 10 sheets
1/2 cup butter, melted

1. Melt butter and oil over medium heat. Add onions. Once the onions have absorbed much of the butter & oil, add some vegetable broth to keep it moist. Keep cooking the onions slowly, adding vegetable broth as necessary, until the onions are nicely caramelized. You will need to gradually lower the heat as the onions become darker.
2. Add white wine, mushrooms and garlic. Raise the heat to medium cooking off the alcohol and aromatizing the garlic.
3. Add spinach just until wilted and mixed with the other ingredients. Remove from heat.
4. Add feta cheese. Mix well.
5. Preheat oven to 375.
6. Unroll 10 sheets of phyllo pastry, cutting into 3 long strips. Work with only 2 strips at a time and keep the other strips covered with a damp cloth or they will dry out very quickly.
7. Gently brush butter over the phyllo pastry strip (double layer) you are working with. Place about a teaspoon of filling at the end of on of the strips then fold over the phyllo to make a triangle. Keep folding until you reach the end of the strip. Place on a baking sheet and brush with butter.
8. Continue making triangles until all the filling is used.
9. Bake for 20-25 minutes in preheated oven, or until the tops are lightly browned.
10. Drizzle with balsamic vinegar sauce.

Balsamic Vinegar Sauce

2 cups balsamic vinegar (make sure it's a good one)
1/4 cup sugar
pinch of salt

1. Combine ingredients in a frying pan over high heat. Stir consistently until reduced by half. Be careful not to burn the sauce. It should coat the back of a spoon nicely, indicating it has a nice syrupy consistency.