spanakopita triangles + then some

INGREDIENTS

• 1 tablespoon unsalted butter
• 1/2 cup sliced green onions
• 1 clove garlic, minced
• 1 pound fresh spinach (coarse stems removed if ‘grown-up’ spinach; baby spinach can be used in full)
• 3/4 pound feta, crumbled
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
• 1 cup boiling water
• 2 tablespoons unsalted butter
• 3/4 cup sliced green onions
• 1 garlic clove, minced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh thyme
• 1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and chopped small
• 1/2 pound fresh button mushrooms, brushed clean and chopped small
• 5 ounces blue cheese crumbles
• 3 tablespoons olive oil
• 1 teaspoon fennel seeds
• 2 large yellow onions, chopped small
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 heaping tablespoon Dijon mustard
• 4 ounces goat cheese, at room temperature
• Filling of choice
• 10 (17- by 12-inch) phyllo sheets, thawed if frozen
• 1 stick (1/2 cup) butter