| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Snacks |
15 |
Servings |
INGREDIENTS
| 1 |
c |
Minced mushrooms |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
c |
Minced onion |
| 1/4 |
c |
Sherry |
| 1 |
t |
Olive oil |
| 3 |
T |
Chopped parsley |
| 1/2 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Grated low-fat mozzarella |
|
|
Cheese |
| 1/4 |
t |
Dried oregano |
| 1/4 |
t |
Dried thyme |
| 1/4 |
lb |
Finely minced smoked turkey |
|
|
Or ham, trimmed of fat |
| 15 |
|
Sheets filo dough |
| 1/3 |
c |
Unsalted butter, melted |
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 350 degrees F. 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. Recipe By
: the California Culinary Academy From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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