Mushroom-Mozza Triangles

Looking for an elegant, make-ahead appetizer for your next gathering? These crisp savory bundles will surely tickle your guests’ appetite.

Serves 4  Prep Time 30 minutes  Cooking Time 30 minutes

1 1/2 tablespoons olive oil
1/4 cup chopped shallots
2 teaspoons minced garlic
1/3 cup chopped Parma ham or jamon Serrano
2 cups shiitake mushrooms or fresh button mushrooms
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme
salt and pepper to taste
3/4 cup grated mozzarella cheese
4 sheets filo pastry
2 tablespoons melted butter

1  Preheat oven to 350ºF.

2  Heat oil in a medium frying pan. Sauté shallots until translucent. Add garlic and sauté until fragrant.

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3  Add chopped ham and fry for 30 seconds. Add mushrooms and cook over high heat for 1 minute. Add thyme, then season with salt and pepper. Mix well. Transfer mixture to a bowl and let cool. Once cooled, add mozzarella cheese and mix well.

4  Place 1 sheet filo pastry on a chopping board. Cover the rest of the filo sheets with wax paper then place a damp towel over them. Cut the sheet into 3 (3x16-inch) strips. Repeat with the remaining sheets, making a total of 12 strips.

5  Brush one strip of filo pastry with melted butter. Put a heaping tablespoon of mushroom filling on the edge. Fold the end over the filling to form a triangle. Continue to fold the strips in triangles, like folding a flag.

6  Repeat with remaining strips of dough, placing filled triangles on a parchment paper-lined baking sheet and keeping them covered until ready to bake.

7  Brush the triangles lightly with butter. Bake for 20 to 25 minutes or until golden and crisp. Serve hot.

Photography by Patrick Martires | Styling by Rachelle Santos

More phyllo recipes:

Wrapped Salmon Fillet

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