Filo Pastries With Smoked Turkey And Mushrooms

Recipe Ingredients

1 cup	93g / 3.3oz	Minced mushrooms
2		Garlic - minced
1/4 cup	15g / 0.5oz	Minced onion
1/4 cup	59ml	Sherry
1 teaspoon	5ml	Olive oil
3 tablespoons	45ml	Chopped parsley
1/2 cup	73g / 2.6oz	Crumbled feta cheese
1/4 cup	36g / 1.3oz	Grated low-fat mozzarella cheese
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
1/4 lb	113g / 4oz	Finely minced smoked turkey or ham - trimmed of fat
15		Filo dough
1/3 cup	65g / 2.3oz	Unsalted butter - melted

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.

Source:
California Culinary Academy

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