• 40servings
  • 60minutes
  • 125calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups diced fully cooked ham

  2. 2-1/2 cups chopped fresh or frozen broccoli, thawed

  3. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  4. 2 eggs

  5. 1/2 cup heavy whipping cream

  6. 1/2 teaspoon minced fresh basil

  7. 1/2 teaspoon pepper

  8. 1/4 teaspoon Italian seasoning, optional

  9. Dash cayenne pepper

  10. 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed

  11. 3/4 cup butter, melted


  13. 1/4 cup butter

  14. 1/4 cup all-purpose flour

  15. 2 cups whole milk

  16. 1/2 teaspoon salt

  17. 1/2 cup shredded Swiss cheese

  18. Minced fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. Ham 'n' Broccoli Triangles Recipe photo by Taste of Home In a large bowl, combine the ham, broccoli and mozzarella cheese. In a small bowl, beat eggs; stir in the cream, basil, pepper, Italian seasoning if desired and cayenne. Stir into ham mixture; set aside.

  2. On a work surface, carefully remove one sheet of phyllo dough and fold in thirds lengthwise (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Lightly brush phyllo strip with butter. Place a rounded tablespoonful of filling in lower right corner of strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.

  3. Repeat with remaining phyllo sheets and filling. Place triangles on ungreased baking sheets. Brush with butter. Bake at 375° for 20-25 minutes or until golden brown.

  4. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour until smooth; add milk and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese until melted. Sprinkle with parsley if desired. Serve with triangles. Yield: 40 appetizers.


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