1/2 cup butter
8 ounces (about 3 cups) assorted wild mushrooms (cremini, shiitake, morel, etc.), cleaned and sliced 1/8-inch thick
1/4 cup shallots, chopped
1 teaspoon garlic, chopped
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
4 cups fresh baby spinach
4 ounces duck confit, shredded
Salt and black pepper to taste
4 large sheets phyllo dough (about 16x13 inches)
1/2 cup butter, melted and clarified
3 cups (12 ounces) Wisconsin Fontina Cheese, finely shredded, divided
Heat oven to 350°F. Melt 1/2 cup butter in large sauté pan. Add mushrooms, shallots, garlic, rosemary and thyme; cook 2 to 3 minutes or until mushrooms render their liquid; reserve.
In another large sauté pan, sauté spinach until wilted. Combine spinach with mushrooms and duck. Season with salt and pepper.
Cover phyllo dough with moist cloth to prevent drying. Remove one layer and place on work surface. Brush with clarified butter; sprinkle with about 1/2 cup Fontina Cheese. Repeat layers twice; end with layer of phyllo dough.
Drain any liquid from mushroom and duck mixture; stir in 1 1/2 cups Fontina. Place the filling along long edge of dough. Roll into uniform roll and fold ends under. Roll should resemble a large eggroll. Place on large baking sheet.
Bake 20 minutes or until golden brown. Cool and slice into 4 sections. Serve with a simple green salad dressed and your favorite dressing.