Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Minced mushrooms

  2. 2 Garlic - minced

  3. 1/4 cup 15g / 1/2oz Minced onion

  4. 1/4 cup 59ml Sherry

  5. 1 teaspoon 5ml Olive oil

  6. 3 tablespoons 45ml Chopped parsley

  7. 1/2 cup 73g / 2.6oz Crumbled feta cheese

  8. 1/4 cup 36g / 1 1/3oz Grated low-fat mozzarella cheese

  9. 1/4 teaspoon 1 1/3ml Dried oregano

  10. 1/4 teaspoon 1 1/3ml Dried thyme

  11. 1/4 lb 113g / 4oz Finely minced smoked turkey or ham - trimmed of fat

  12. 15 Filo dough

  13. 1/3 cup 65g / 2 1/3oz Unsalted butter - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large skillet over medium high heat, saute mushrooms, garlic, and onion in sherry and olive oil until soft. Add parsley, feta, mozzarella, oregano, thyme, and turkey. Remove from heat. Preheat oven to 350F. Lightly oil two 9- by 12-inch baking sheets. Lay filo dough on a clean, dry surface. Cut each sheet in half widthwise to make 30 smaller sheets. Stack them evenly on top of each other, and cover with a piece of plastic wrap and a slightly dampened dish towel as you do the next step. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of each other. Place about 2 tablespoons of filling in the lower right section near the edge. Fold bottom right corner of filo over filling to meet left edge, creating a small triangle. Continue folding pastry, as you would a flag, until you reach the top. You will end up with a triangle-shaped pastry. Lightly butter top of filled triangle and place on prepared baking sheet. Repeat process until all the filling has been used. Bake pastries until golden (20 minutes). Serve warm. Makes 30 pastries.


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