Instructions: 1. Trim and coarsely chop the portobello and oyster mushrooms. Trim and thickly slice the shiitake and white mushrooms. Trim and wash the leek; thinly slice.

2. Preheat oven to 350F. Coat 13 x 9 x 2-inch baking dish well with olive oil nonstick cooking spray.

3. Pulse all four kinds of mushrooms, garlic, leek, spinach, and parsley in food processor 3 minutes. Scrape down work bowl sides, add feta, chevre, salt, and pepper and pulse until smoothabout 1 minute more.

4. Cut 8 fillo leaves in half so you have 16 (9 x 14-inch) half leaves, place on counter, and cover with damp tea towel. Working quickly, coat each of 8 half leaves with olive oilflavored nonstick cooking spray and place in bottom of prepared baking dish.

5. Smooth mushroom filling over fillo. Spray remaining 8 half leaves the same way, lay on top of filling, then spray top leaf.

6. Bake uncovered until fillo is flaky and golden brownabout 40 minutes. Cool 10 minutes, cut into 12 pieces, and serve.

Cut the Calories Cookbook, with Sara Moulton and Jean Anderson

NOTES : Four kinds of mushrooms go into this party-perfect casserole together with spinach and two types of goat cheese. Theyre layered into a baking dish with leaves of fillo, not brushed with melted butter or olive oil but sprayed instead with olive oilflavored nonstick cooking spray. COOKS

NOTE: Mushrooms are a natural meat substitute that provide bulk without fat and absorb the flavors around them while providing their own wonderful earthy flavor.

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