Sunday, December 09, 2007

Mushroom and Brie Phyllo Triangles

Ms. S invited us over for drinks and appetizers last night, after which we called a cab and went dancing. I hadn't been shopping, but I created these delicious phyllo triangles with what I had on hand. The were definitely worth repeating, and a nice change from my usual spanakopitas and tiropitas. I wonder what the Greek word for mushroom is?

1/2 lb phyllo, thawed - I love the Athens brand.
8 oz Baby Bella mushrooms, brushed and chopped coursely
1/4 lb brie, chopped - keep the rind
2 Tbsp chopped fresh dill
2 Tbsp chopped italian parsley
3-4 cloves garlic, minced (~ 1 Tbsp)
1 stick salted butter or 3/4 cup olive oil
salt & pepper
2 eggs

  1. Preheat oven to 400 degrees

  2. Melt the butter (or heat the oil) in a small saucepan, add the garlic and cook gently until the garlic is just golden and fragrant. Remove from heat and cool slightly

  3. Combine the mushrooms, brie, herbs, salt & pepper and the egg yolks in a bowl

  4. In another bowl, whisk the egg whites briskly until very frothy. Add to mushroom mixture

  5. Working quickly, fill and fold the triangles, using two sheets of phyllo and brushing each sheet with the garlic butter. See these directions at the Athens site -- use the Step 3C directions for large triangles, but only use 2 phyllo sheets and only about 1 Tbsp of filling.

  6. Bake the triangles for 15 minutes